Easy Chicken Salad

There’s something about flavorful chicken salad on crispy lettuce or toast. It usually lasts for 2 days. I like to switch it up and eat it on toast, romaine lettuce, whole wheat crackers, or on a wrap.

Ingredients:

• 1 lb chicken breast, shredded
• 2 celery ribs (optional)
• 1/4 cup light mayo
• 1/4 cup pecans, chopped
• 1/4 cup red seedless grapes
• 1 green onion, thinly sliced
• 2 tsp mustard
• 1/4 tsp garlic powder
• salt and pepper to taste

Directions:

1. In a large bowl, add chicken, celery, mayo, mustard, garlic powder, salt, and pepper.
2. Toss until chicken is fully coated and ingredients are well-combined.
3. Cover bowl with lid or plastic wrap and refrigerate until chilled; about 1-2 hours.
4. When ready to serve, add chopped pecans, red seedless grapes (cut in halves), green onion, and lightly toss. Serve chilled.