Napa Almond Chicken Salad

INGREDIENTS

CHICKEN:

• 1/2 teaspoon salt
• 1/2 teaspoon lemon pepper
• 1/2 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 2 tablespoons olive oil divided
• 1 1/2 pounds boneless skinless chicken breasts

DRESSING:

• 1 cup mayonnaise
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon dried rosemary or 1 teaspoon fresh, chopped

SALAD:

• 1 cup diced celery
• 1 cup seedless grapes sliced
• 1/2 cup sliced almonds
• 8 slices bread
• 2 roma tomatoes tomatoes sliced
• 4 lettuce leaves

INSTRUCTIONS

COOK THE CHICKEN:

• Combine the salt, lemon pepper, onion powder and garlic powder. Rub the seasoning mixture and 1 tablespoon olive oil over the chicken breasts. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sauté the chicken breasts, cooking for 5-6 minutes on each side, until the breasts are golden brown on the outside and cooked through. Let the chicken breasts cool. Then, chop into small small chunks.

MAKE THE CHICKEN SALAD:

• In a large bowl, whisk the dressing ingredients together. Add in the chicken, celery, grapes, and almonds.

MAKE THE SANDWICHES:

• Spread an even amount of chicken salad on 4 slices of bread. Top with tomato slices, lettuce, and the other slice of bread.

NOTES

• To save time, you can use store-bought rotisserie chicken or any leftover chicken you may have on hand.
• Because the dressing contains mayo, don’t let the salad sit out for more than 2 hours.