Photo Credit: MSPhotographic/ Adobe Stock
Recipe and photo courtesy of Jackie Newgent, RDN
INGREDIENTS
SERVES 2
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2 slice 7 Grain Sourdough Whole Wheat Bread
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5 oz Boneless Skinless Chicken Breast- Grilled
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1 celery stalk(s)
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1 shallot(s)
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1 1/2 tbsp Organic Mayo
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1/2 tsp Apple Cider Vinegar
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1/3 cup Pecan Halves
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1/4 tsp sea salt
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1/2 tsp CHIA SEED
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1/2 cup Seedless Red Grapes
DIRECTIONS
1
Toast the bread; set aside. Cut the chicken (use chilled leftovers!) into 1/2-inch cubes.
2
In a large bowl, stir together the chicken, celery, shallot, mayonnaise, and vinegar until combined. Add the grapes and pecans and stir until combined. Add the salt and stir until combined. (Makes 2 cups chicken salad.)
3
Spread the chicken salad on top of the toasts. Sprinkle with the chia (or poppy) seeds.