Chicken Salad

A wonderful basic Chicken Salad recipe that can easily be embellished.

Ingredients:
-3-4 cups  Chicken-cooked and chopped
-1 cup  Celery-diced
-2 Tbsp  Green Onion-chopped
-6 Tbsp  Vegenaise (Grapeseed oil-a purple lid)
-3 Tbsp  Pecans-chopped
-1 Tbsp  Lemon Juice
-1/4 cup  Parmesan-grated
Salt and Pepper to taste.





Directions:
*How to cook the chicken to keep it nice and moist.*
--2 Tbsp coconut oil (to coat the pan.) Heat pan on med/high heat. Cook chicken breasts on one side for 1 min and turn them over, (if the pieces are quite thick I cut them a bit thinner.) Cover and turn heat down to low. Cook for 10-15 min on low (depending on the thickness of the chicken.) Then turn the element off and continue to let the chicken sit covered for an additional 10 minutes. Remove lid and check to make sure the chicken is cooked through. The key is to not remove the lid for the entire 20-25 minutes.




 *Putting together the Chicken Salad.*
--Cube the chicken and then mix all the ingredients together. This dish can be served hot with Parmesan sprinkled on top. Chilled and served as a sandwich, or turned into a casserole. Put in a greased casserole dish, top with organic or raw Parmesan or Cheddar cheese and bake for 20 minutes at 350 degrees.
 

*Great additions could be grapes, cranberries or apples. Good veggie alternatives could be cucumber or Bell peppers. Nut options could be chopped Almonds or Cashews.

Enjoy!

Many blessings to you on this fine evening.--Kate