Chicken Salad with a Twist:
16 oz chicken breast (about 2 pounds)
boil to cook, and save cooking water for a soup broth
Dice chicken, then toss with:
1/4 c. pumpkin seeds
¼ c. Chopped almonds
1 tbsp chopped dried cherries (or cranberries)
4 stalks diced celery
1-2 tbsp diced onion
1/2 c. grated carrots
1 tbsp mayo
The mayo is optional. Carrots are used as most of the mayo replacement. Sometimes instead of any mayo I use the carrots and then add avocado to my salad when I serve it. (Don’t make it with avocado to save, as it will oxidize and not look appealing – though it would still taste good).
