Description
Make back to school lunches fun and nutritious with my Apple & Kale Chicken Salad.
Ingredients
- 4 cups Cooked White Meat Chicken, Shredded
- ⅓ cups Roasted & Salted Sunflower Seeds
- 1 cup Diced Apple
- ⅓ cups Thinly Sliced Celery Hearts
- ¼ cups Raisins
- ⅓ cups Thinly Sliced Scallions
- 1 cup Chopped Kale Leaves (packed)
- ½ cups Mayonnaise
- ¼ teaspoons Sea Salt
- ⅛ teaspoons Black Pepper
- 1 Tablespoon Dried Italian Seasoning
Preparation
Simply mix all of the ingredients together. Keep any extra chicken salad in an airtight container in your refrigerator. I would be sure to use up all of your chicken salad within 2 days time to ensure freshness.
Notes:
1. When creating your sandwich cut-outs, I find it much easier to cut the bread into shapes first and then fill them with chicken salad.
2. To make my life simple, I typically place raw chicken breasts into my slow cooker, add enough chicken stock to cover the chicken by one inch, and cook on low until the chicken falls apart (4–6 hours). Then the chicken shreds up with ease.
3. I prefer to have a chicken salad that is light on the mayo side, as is reflected in my recipe. Feel free to add more mayo to suit your preferences, just be sure to do so in small increments. The same applies to the salt content.
