Chicken Salad Without Grapes
Here is a quick and tasty roasted chicken salad recipe without grapes that is ideal for light lunches or appetizers. It comes together easily for a healthy meal bursting with flavors. Best of all, this homemade chicken salad is quite simple to make. It requires minimal ingredients that are readily available. Moreover, it can be enjoyed in versatile ways - stuffed into pitas, served over mixed greens, or on its own with crackers.
Ingredients
- 1 chicken breast
- 1 tablespoon vegetable oil
- ¼ teaspoon ground paprika
- ¼ teaspoon all-purpose seasoning
- ¼ teaspoon dried thyme
- ¼ teaspoon dried rosemary
- 1 pinch cayenne pepper
- ⅛ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 stalks celery chopped
- A few slices red onions chopped
- ¼ cup mayo
- 1 teaspoon lemon juice
- ¼ teaspoon salt
- ½ teaspoon ground black pepper
- 6 slices challah bread
- Butter for spreading
- 1 tomato sliced
- A few pickles
- Chips optional for serving
Instructions
- Heat your oven to 400°F (200°C).
- Coat the chicken breast with vegetable oil and your choice of seasonings, such as ground paprika, all-purpose seasoning, dried thyme, dried rosemary, cayenne pepper, salt, and black pepper.
- Bake the seasoned chicken breast for 30 to 40 minutes, or until it's thoroughly cooked. After baking, let the chicken rest for a few minutes before shredding it while it's still warm. Set the shredded chicken aside.
- In a big bowl, mix together the shredded chicken with diced celery, red onion, mayonnaise, lemon juice, salt, and black pepper. Stir everything until well combined to create the chicken salad.
- Refrigerate the chicken salad until it's thoroughly chilled before you start making the sandwiches.
- In a big skillet, butter one side of each slice of challah bread and toast them until golden.
- Layer the chicken salad and a few tomato slices between the toasted bread slices to make your sandwiches.
- Serve with dill pickles and chips on the side if you like.