We don’t have chicken salad too much, but when we do, it has to be homemade. This recipe is easy and so much lighter than typical chicken salads. It’s perfect in lettuce wraps or in-between sandwich rolls.
- chicken breast strips
- olive oil
- Italian seasoning
- poppy seeds
- red grapes
- slice almonds
- salt and pepper
Heat olive oil in a frying pan.
Add Italian seasoning, and salt and pepper the chicken and add to pan. Cook through and put on plate to set aside to cool.
Once chicken is cool, slice into small chunks and place in bowl.
Slice grapes and chop up slivered almonds and add to bowl with chicken.
Sprinkle in dill and poppy seeds. I used probably a tablespoon of dill and a teaspoon of poppy seeds but to be honest I’m terrible with measuring and usually taste it and adjust.
Mix so the herbs and poppy seeds coat the chicken.
Add in mayonnaise one table spoon at a time and mix. I prefer a lighter chicken salad but add more to your preference.
Once everything is mixed, cover and place in fridge for an hour.
Add to lettuce wraps or sandwich bread and enjoy!