Save this Recipe

Add To Cookbook Clone Add to Grocery List

Share This Recipe

Featured in Cookbooks

Chicken Salad

This tasty chicken salad is very simple to prepare and makes a perfect light lunch. The sunflower seeds add crunchiness and a great flavor to the salad.

Place the chicken breasts in a pot with water and 1 tsp salt. Boil until tender. Under medium heat, they should cook in 35–40 minutes. Remove from heat and let them cool.

Dice the cooled chicken breasts and place in a large bowl. Add the rest of the ingredients and mix well to make sure the mayo is distributed evenly all over the chicken. Serve on mixed greens and decorate with red grapes as a side dish or place between toasted bread slices topped with mixed greens/lettuce. Refrigerate for about 40–45 minutes before serving and enjoy.