- 1 stalk celery, cut into 4 lengths
- 2 cups cooked chicken pieces
- 1/4 cup walnuts, shelled
- 1/2 cup mayonnaise
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon onion powder
- 1/3 cup red grapes
Place all ingredients in the Mini Master Prep Bowl, celery at the bottom and grapes on top.
Secure the top and pulse in quick bursts for about 5 seconds, until your desired consistency.
Serve in sandwiches, pita pockets, wraps or over a spinach salad garnished with diced apple and bleu cheese.
Serves 4
Bob's Tip: Dried cranberries make a great substitution for the grapes in this chicken salad for something a little different. Mort grocery stores sell precooked "short cut" grilled chicken strips in their refrigerated cases, but I prefer to buy one of the store's whole rotisserie chickens from the deli when making chicken salad.
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