Grilled Chicken Salad Sandwich

1. 1

   Sprinkle your chicken with a bit of salt and pepper then grill over medium-high heat until done, approximately 6-8 minutes a side for a 4 oz. piece. (Time will vary according to the size chicken used.) NOTE: You do NOT want to use the thin slices of boneless breasts for this.

2. 2

   In a large bowl. combine the mayo, grapes, nuts and cranberries, mix it up and set it aside.

3. 3

   Once the chicken is done, let it rest for 10 minutes on a plate. Slice the chicken in to cubes for your salad. Dump the chicken and any juices into your prepared mixture. Stir until incorporated.

4. 4

   Adjust mayonnaise to your liking. Chill until ready to use.

5. 5

   For a sweeter salad, go ahead and add a bit of honey as you are tossing it together. If you are looking for a little kick instead, and a few dashes of red pepper.

6. 6

   To make sugared nuts combine the chopped pecans or walnuts with the white sugar in a frying pan. Over medium heat, stir gently until the sugar melts and becomes syrup-like. Remove from heat, stir well and turn out on a piece of parchment or waxed paper. Let cool, break apart and store in an airtight container. I love these over a salad as well.

* Per serving · 4 servings · Values may vary.

No additional tips available.