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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Wanting a different variation from your tradition salad with egg and onion, I came up with this recipe after having tried the chicken salad a former classmates restaurant. This turned out to be one of my favorite chicken salad recipes only on the lighter side. I will never go back to traditional chicken salad again. Ingredients:
2 lbs boneless skinless chicken breasts |
1/2 cup chopped celery |
1/2 cup chopped onion |
1/2 cup chopped walnuts |
1 cup seedless grapes, quartered |
1/2 cup light mayonnaise |
1/4 teaspoon garlic powder |
1/2 tablespoon all purpose greek seasoning |
1/2 teaspoon onion powder |
salt and pepper |
Directions:
1. Boil chicken until done. Remove from stove and set aside to cool out of the stock. In the meantime, chop all of the other remaining ingredients. Mix items 2 through 4 in a large enough container to hold the chicken salad. When the chicken is cool enough to handle, coursely chop it adding it to the other ingredients. Once finished with the chicken add all other ingredients mixing thoroughly. All spices can be increased according to taste. Refrigerate. Serve.
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