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Chicken Salad Americana

chicken salad americana Chicken Salad Americana









  • 1 lb chicken breast tenders
  • 2 C Goya apples, cored and chopped fine – do not remove the peel
  • 1 C sliced red, seedless grapes
  • 1 stalk celery, cleaned and chopped fine
  • 1/4 C chopped walnuts
  • 1/2 C dried cranberries
  • light Mayo
  • lemon juice
  • Almond milk
  • 1 T rosemary leaves
  • 1 tsp basil
  • 1 tsp thyme
  • fresh ground pepper to taste
  • Olive oil


Preheat grill.  In a small bowl, blend together rosemary, basil, thyme and black pepper, breaking up rosemary leaves until broken down small.  Mix in about 1/2 cup olive oil.  Baste both sides of chicken tenders with seasonings and olive oil until lightly coated.  Grill until lightly browned on both sides and no pink remains.  Set aside until cool.  In a large bowl, combine fruit, celery and nuts, drizzle with lemon juice until lightly coated.  In a small bowl, combine about 1 cup light mayo, 1 teaspoon lemon juice and enough almond milk to thin, blend until creamy.  Cut cooled chicken into small pieces and add to fruit and nut mixture.  Mix in mayo mixture until lightly coated.  You can add more if you prefer a richer mayo sauce.  Refrigerate for about an hour or overnight to allow the flavors to blend.  Serve on whole wheat bread with a slice of Provolone cheese, also good with whole wheat crackers when served as a snack.

chicken salad americana  2 Chicken Salad Americana
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