This recipe is great to make ahead for your lunches during the week. In these instructions, I assume that you already have shredded chicken breast. (If not, you can find recipes for shredding chicken breast right here on Food.com, such as http://www.food.com/recipe/my-quot-famous-quot-shredded-chicken-205760) I like to have this spread as an open-face sandwich over nice bakery bread. If you want to go healthy, eat it over a bed of greens. If you’re feeling really decadent, put it on a croissant. This recipe is inspired by the chicken salad croissants served at my favorite tea house, Tea Leaves & Thyme in Roswell, GA.
Ingredients: [‘chicken breasts’, ‘celery’, ‘grapes’, ‘slivered almonds’, ‘mayonnaise’, ‘lemon juice’]
Quantity of Ingredients: [“5 shredded chicken breasts (approx. 30 oz weight)”,”4 stalks celery”,”1 cup grapes”,”1/4 cup slivered almonds”,”3/4 cup mayonnaise”,”1 tablespoon lemon juice”]
Number of Servings: 1
Steps: [‘Set up your food processor with the chopping blade. Feed the shredded chicken into the food processor, pulsing it periodically. The more frequently you pulse (or if you just run it continuously), the smoother your spread will be.’, ‘Remove the chicken from the processor and set aside in a bowl.’, ‘Using the chopping blade, turn on the processor and feed the 4 stalks of celery into it. (This makes the celery bits very small.).’, ‘Change out the chopping blade for the slicing disc and feed the cup of grapes into the processor (while it is on continuously). This keeps the grapes larger than the celery so you can really taste them.’, ‘Scoop the celery and grapes into the bowl with the chicken.’, ‘Add the already-slivered almonds, mayo, and lemon juice to the bowl and mix well.’, ‘Taste your spread and modify quantities (especially of mayo and lemon juice) to your taste.’, ‘Store in the refrigerator for at least 2 hours if you want it to be fully chilled before serving.’]