Chia Chicken Salad

[DRAFT]
  • Total: 30 min
  • Prep: 5 min
  • Inactive: 15 min
  • Cook: 10 min
  • Yield: 4 servings
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Ingredients

1 pound Kirkwood Never Any! Chicken Breast

4 1/2 teaspoons Carlini Extra Virgin Olive Oil, divided

1 teaspoon Stonemill Essentials Iodized Table Salt

2 teaspoons Stonemill Essentials Ground Black Pepper

3 green onions, chopped

2 Goldhen Large Eggs, hard boiled and finely chopped

1/2 lemon, zested

2 tablespoons SimplyNature Chia Seeds

2 tablespoon Burman's Spicy Brown Mustard

1/4 cup Burman's Mayonnaise

1/4 cup Southern Grove Dried Cranberries

1/4 cup blueberries

8 slices L'oven Fresh Whole Grain White Bread, toasted

4 slices Happy Farms Deli Sliced Sharp Cheddar

Directions

  1. Heat grill to medium-high. Dry chicken breast thoroughly with a paper towel. Rub with 1 1/2 teaspoons of oil, season with salt and pepper. Grill until fully cooked. Refrigerate until chilled, about 10-15 minutes. Cut grilled chicken into small cubes. In a medium bowl, combine remaining 3 teaspoons olive oil, green onions, eggs, lemon zest, chia seeds, mustard, mayonnaise, cranberries and blueberries. Stir until combined, then fold in chicken. Scoop 1/4 cup of chicken salad onto toasted bread slice. Top with cheese and another slice of toast, serve immediately.
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Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.