How to make
Ingredients
- 2PC® Free From Air-Chilled Boneless Skinless Chicken Breasts
- 1/4 cup (50 mL)Diced celery
- 1/2 cup (125 mL)Diced Granny Smith apple (skin on)
- 1/4 cup (50 mL)Chopped toasted walnuts
- 1/2 cup (125 mL)PC® Blue Menu®Mayonnaise Type Dressing
- 1/2 tsp (2 mL)Curry powder
- 2 tsp (10 mL)Fresh lemon juice
- PinchEach salt and freshly ground black pepper
- 8 slicesPC®à L'Européenne Multigrain Cranberry Loaf slices
- 8 leavesRomaine hearts lettuce
How to make
- Step 1Pour 12 cups (3 L) water into saucepan; bring to a boil. Carefully add chicken; reduce heat to a simmer. Cook for 15 to 20 minutes or until chicken reaches an internal temperature of 165°F (74°C). Transfer chicken to plate to cool completely. Using two forks, shred cooled chicken into bite-size pieces.
- Step 2Stir together chicken, celery, apple, walnuts, mayonnaise, curry, lemon juice, salt and pepper in bowl until combined.
- Step 3Mound 1 cup (250 mL) of chicken salad on one slice of bread and spread to edges; place two lettuce leaves over chicken and top with another slice of bread. Repeat three times.
