Spread your favorite sandwich bread with a hearty helping of this homemade chicken salad, and you've got yourself a satisfying - yet simple - lunch or dinner.
Ingredients
- 1 pound skinless chicken breast halves
- 1/2 teaspoon freshly ground black pepper
- 3 celery stalks, halved
- 3 rosemary sprigs
- 3 thyme sprigs
- 3/4 cup seedless red grapes, halved
- 2 tablespoons chopped pecans, toasted
- 1/2 cup light mayonnaise
- 2 tablespoons coarse ground mustard
- 2 teaspoons salt-free Greek seasoning
- 4 curly leaf lettuce leaves
- 8 (0.66-ounce) slices light oatmeal bread
Nutrition Information
- calories 305
- fat 6.8 g
- satfat 0.5 g
- protein 26.8 g
- carbohydrate 34.1 g
- cholesterol 53 mg
- iron 2.1 mg
- sodium 666 mg
- caloriesfromfat 20 %
- fiber 5.1 g
- calcium 59 mg
How to Make It
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Combine first 5 ingredients in a large saucepan; add water to cover. Bring to a boil; cover, reduce heat, and simmer 30 minutes or until chicken is tender. Drain; remove chicken, and cool. Discard liquid.
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Remove meat from bones; coarsely chop chicken. Combine chicken, grapes, and pecans in a bowl. Stir mayonnaise, mustard, and seasoning into chicken mixture. Cover and chill.
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Place lettuce on each of 4 bread slices; top each with 3/4 cup chicken salad and remaining bread slice.
Oxmoor House Healthy Eating Collection
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