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Sonoma Grilled Chicken Breast Salad Tartines (From Leftover: Grilled Chicken Breast)

by Livestrong_Recipes  |  Nov 8, 2018

Sonoma Grilled Chicken Breast Salad Tartines (From Leftover: Grilled Chicken Breast)
Photo Credit: MSPhotographic/ Adobe Stock
  1. PREP
  2. 12 m
  • COOK
  • 03 m
  • TOTAL
  • 15 m

Recipe and photo courtesy of Jackie Newgent, RDN

INGREDIENTS

SERVES 2

  • 2 slice 7 Grain Sourdough Whole Wheat Bread
  • 5 oz Boneless Skinless Chicken Breast- Grilled
  • 1 celery stalk(s)
  • 1 shallot(s)
  • 1 1/2 tbsp Organic Mayo
  • 1/2 tsp Apple Cider Vinegar
  • 1/3 cup Pecan Halves
  • 1/4 tsp sea salt
  • 1/2 tsp CHIA SEED
  • 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.