These chicken salad bowls are the best for lunch AND breakfast. Those chaotic, hurried mornings where you’re spending all of your time getting kids fed, packed up, out the door and then you realize you didn’t make yourself breakfast. Grab one of these bowls and you’re ready to hit the road! I love to keep a few on hand to get me through the week.
Ingredients
3 cans Chicken (I like Kirkland)
Mayonnaise (to taste)
1-2 stalks Celery
1 Apple
1 tsp Dill
Salt & Pepper (to taste)
Sunflower Seeds (to taste)
Spring Salad or Spinach Mix (pre-washed and ready to eat)
3 Cucumbers
Preparation
Drain all of the water from the cans of chicken and pour into a large mixing bowl.
Add mayonnaise, dill, salt and pepper and mix thoroughly.
Chop celery and apple into bite-sized pieces and add to chicken mixture along with sunflower seeds.
Serve on a bed of spring salad mix with peeled and sliced cucumber in an individual bowl.