Chia Chicken Salad
[DRAFT]
- Total: 30 min
- Prep: 5 min
- Inactive: 15 min
- Cook: 10 min
- Yield: 4 servings
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
- 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.
