After years of packing lunches, the boys are finally tired of sandwiches. Chicken salad is a fun and easy change that can be tossed together in about 15 minutes if you start with cooked chicken. I throw a few extra chicken cutlets on the grill when I’m already cooking something else, then throw together the chicken salad and divide it into 3 wide mouth thermos jars. In the morning, the boys just grab a thermos from the fridge. I just have to be careful not to make it so often that they get tired of this too! (Why only 3 thermos’s? Patrick was off to college before I started making this. I have a lot more time to cook with only 3 big kids at home.) It also makes a quick Saturday lunch when I just want to be nice. It can be made even more quickly by starting with frozen cooked chicken cutlets.
Chicken Salad
Ingredients
- 2 large chicken cutlets
- lemon-pepper seasoning
- 2 stalks of celery chopped
- 1/4 cup chopped onion
- 1/3 cup mayonnaise
- 2 tablespoons lemon juice
Instructions
- Season the chicken cutlets with lemon-pepper seasoning blend, and grill until cooked through. Alternately, you can start with cooked frozen chicken cutlets and just thaw them.
- Cut the chicken into ½” cubes.
- In a small bowl, combine the mayo and lemon juice to form the dressing. Add the chopped celery, chopped onion, and cubed chicken. Toss to coat.
- Serve on your favorite bread to make a sandwich, or as is with a side of crackers. Makes 2-3 servings.
Leave a Reply
Your email is safe with us.