Felicia’s Chicken Salad

Felicia’s Chicken Salad

Yield: 6 servings

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 70 minutes (30 minutes added for chicken to cool)

Ingredients:

1-1/2 lbs Boneless, Skinless Chicken Breasts

1/3 cup Dill Relish

3 stalks Celery, diced

1 cup Red Seedless Grapes, halved

¼ cup Walnuts cut in small pieces/bits

1 TBSP Dijon Mustard

2 TBSP Mayonnaise (I use plant-based)

2 tsp Lemon Pepper Seasoning, divided

¼ tsp Sea Salt

¼ tsp Ground Black Pepper

¼ cup fresh Dill or 1 TBSP dried dill

Directions:

1.       Preheat the oven to 375 degrees or 350 degrees on convection bake setting.

2.       Season the chicken with 1 tsp lemon pepper seasoning, salt, and pepper. Put into the oven.

3.       While chicken bakes, combine the other ingredients into a bowl.

4.       Once the chicken is done cooking, remove from the oven and let rest for 30 minutes.

5.       Once the chicken is cool, chop into bite size pieces and stir into the bowl with your other combined ingredients.

6.       Store in the refrigerator until ready to serve. You can store the chicken salad in the refrigerator for 5 days.