Ingredients
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1 Pound Chicken Breast
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.5 Cup Mayonnaise
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1 Rib of Celery
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.25 Cup Slivered Almonds
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1 Teaspoon Onion Powder
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.5 Teaspoon Garlic Powder
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.5 Teaspoon Celery Salt
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2 Tomatoes
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Bread
Directions
- Cook Chicken Breast: Preheat oven to 400°. Season chicken breast with salt and pepper and roast on a sheet pan in the oven for 15-20 minutes until the internal temperature reaches 165°. Remove from the oven and let cool completely.
- Mix Salad: Once the chicken has cooled completely, chop into small pieces and place in a bowl. Add mayonaise, onion powder, chopped celery, garlic powder, celery salt, and slivered almonds, stir to combine all ingredients. Taste and add salt and pepper if necessary.
- Assemble Sandwiches: Slice tomatoes. Slice and toast bread (for the picture I used a baguette but you can use any type of bread). Put a large portion of the salad on each piece of bread and top with tomatoes. Serve with vegetables and fruit or a side of chips.
Meal Prep Tip:
If you would like to make ahead, simply make the salad and keep in an airtight container in the refrigerator until ready to use. Store the bread and tomatoes separately and assemble together when ready to serve. This salad keeps for 4 days in the refrigerator.
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