Chicken Salad
A summer lunch favorite with a diary free twist
Equipment
- Mixing Bowl
- Serving Utensils
- Medium Boiling Pot
- Kitchen Knifes
- Cutting Board
- Measuring Cups and Spoons
Ingredients
- 2 large Chicken Breast
- 2 cups Green Grapes chopped
- ¾ cup Vegan Mayo
- 2 tbsp Fresh Dill
- 1 cup Celery chopped
- ½ cup Red Onion finely chopped
- ¼ cup Dijon Mustard
Instructions
- In a medium-size boiling pot, boil chicken breasts in seasoned water until fully cooked
- After cooking chicken, place the breasts in a medium container and begin to shred
- Place shredded chicken into the refrigerator and allow to chill while preparing your vegetables
- Using a cutting board and kitchen knife begin chopping your cleaned grapes, celery, and onion and set aside in the refrigerator to chill
- Once the chicken is properly cooled, in a large serving bowl prepare salad by tossing chicken, grapes, celery, red onion, mayo, mustard, dill, and salt & pepper using your serving spoons
- Now that chicken salad is combined place salad into the refrigerator to chill and serve