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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.

My Private Notes

Name: Chia Chicken Salad
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H30M0.000S
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

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