Chicken Salad Sandwich with Grapes and Walnuts Recipe

13g
Net Atkins Count ^TM

Prep Time: 20 Minutes
Style:American
Cook Time: 0 Minutes
Phase: Phase 2
Difficulty: Difficult

* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

31.7g

Protein

38g

Fat

3.5g

Fiber

504.3cal

Calories

INGREDIENTS

0 1/2 cup, chopped English Walnuts
24 oz, raw (yield after cooking, bone removed) Chicken Breast
0 1/2 cup Real Mayonnaise
0 1/2 cup, seedless Grapes (Red or Green, European Type Varieties Such As Thompson Seedless)
0 1/2 cup, chopped Red Onions
0 1/4 cup chopped Celery
1 dash Salt
1 dash Black Pepper
2 serving Mama Lupes Low Carb Tortillas

Heat oven to 400°F. Spread walnuts in a single layer on a baking sheet and toast until fragrant and golden brown, about 5 minutes.
Place chicken in a medium saucepan and cover with cold water. Bring to a simmer and poach chicken is cooked through but still tender, about 12 minutes. Remove from saucepan and cool slightly.
Cut warm chicken into ½-inch chunks and place in a mixing bowl. Add mayonnaise, walnuts, grapes, onion and celery and mix well. Season with salt and pepper.
Stuff chicken salad into pita pocket halves and serve, or chill until ready to eat.

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