Chicken Salad
This tasty chicken salad is very simple to prepare and makes a perfect light lunch. The sunflower seeds add crunchiness and a great flavor to the salad.
| 4 | chicken breasts |
| 1 1/2 | cups celery (diced) |
| 1/2 | cup white or yellow onion (diced) |
| 1/2 | cup raw sunflower seeds |
| 1/2 | cup mayonnaise |
| 1 1/2 | tsp salt |
| 1/2 | tsp marjoram |
| 1/2 | tsp ground black pepper |
| 1/2 | tsp paprika (optional) |
| 5 | cups of water |
Place the chicken breasts in a pot with water and 1 tsp salt. Boil until tender. Under medium heat, they should cook in 35-40 minutes. Remove from heat and let them cool.
Dice the cooled chicken breasts and place in a large bowl. Add the rest of the ingredients and mix well to make sure the mayo is distributed evenly all over the chicken. Serve on mixed greens and decorate with red grapes as a side dish or place between toasted bread slices topped with mixed greens/lettuce. Refrigerate for about 40-45 minutes before serving and enjoy.
mediterraneanturkishcook
- This recipe viewed 302 times.
- Published on September 18, 2008.
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