This chicken salad is the American chicken salad we all know. I have added a few of my own touches to it. I love this salad between bread slices as a sandwich with lettuce and tomato. It is very simple to prepare and makes a perfect picnic lunch. When the weather is nice, I like to take a simple lunch such as this with a few other foods to a closeby park with my hubby. I think it is one of the most romantic ways to spend time with your spouse/partner. For some reason, eating outdoors makes dining much more enjoyable. To keep it healthy, prepare some fruit salad to eat with this salad.
4 chicken breasts 1 ½ cups celery (diced) ½ cup white or yellow onion (diced) ½ cup raw sunflower seeds ½ cup mayonnaise 1 ½ tsp salt ½ tsp marjoram ½ tsp ground black pepper ½ tsp paprika (optional) 5 cups of water
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.