Chicken Salad Sandwich
A crunchy, savory chicken salad with grapes and walnuts served on toasted whole grain bread.
Servings: 2 people
Ingredients
- 1 breast chicken breast (with bone and skin)
- 1/4 teaspoon paprika
- 1 stalk bok choy
- 1 stalk celery, diced
- 1/2 cup walnuts, diced
- 12 pieces red grapes, seedless, cut into 1/4-inch pieces
- 1/4 teaspoon black pepper
- 1/4 teaspoon kosher or sea salt
- 1/2 cup mayonnaise (we used Primal Kitchen Mayo)
- 4 slices whole grain bread optional: use a lettuce leaf to make a skinny wrap
Instructions
- Preheat the oven to 325°F (160°C). Spread the walnuts in a small baking pan and toast for about 10 minutes until fragrant; remove and let cool.
- Increase oven temperature to 375°F (190°C). Place the chicken breast (with skin and bone) in a small casserole dish and sprinkle evenly with paprika.
- Bake the chicken for about 15–20 minutes, or until the juices run clear and the internal temperature reaches 165°F (74°C). Remove and let cool until safe to handle.
- Remove the chicken skin and bones, then cut the cooked chicken into bite-size pieces.
- In a medium bowl, combine the chopped bok choy, diced celery, cooled toasted walnuts, quartered red grapes, black pepper, and salt.
- Add the chicken pieces and mayonnaise to the bowl and toss gently until everything is evenly coated.
- Lightly toast the whole grain bread if desired. Divide the chicken salad between two sandwiches (two slices each) or serve wrapped in lettuce leaves.
- Cut each sandwich in half and serve immediately.
Equipment
- Oven
- small baking pan
- small casserole dish
- medium mixing bowl
- Knife
- Cutting Board
- toaster
Notes
- Toast walnuts until fragrant for best flavor.
- Ensure chicken reaches a safe internal temperature before serving.
- Use seedless grapes for easier eating.
- Mayonnaise amount can be adjusted to taste.