Chicken Salad Recipe

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  4 cup Chicken, Shredded
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  0.5 cup Mayonnaise, Regular
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  1 tbsp Mustard, Dijon

  Dijon mustard — Grey Poupon or store brand. Spicier than yellow mustard.

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  0.5 tsp ½ teaspoon sea salt
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  0.3 tsp ¼ teaspoon freshly cracked black pepper
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  1 cup Celery
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  0.3 cup Pecans
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  2 tbsp Parsley, Fresh
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  1 tsp Lemon Zest
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  1 tbsp Lemon Juice, Fresh
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  1.3 cup Arugula
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  8 Bread, Whole Wheat, Sliced(256g)

Instructions

1. 1Place the chicken breast in a pot and cover with water by 2 inches. Bring to a boil over high heat, then reduce to a simmer over medium heat. Cook 12–15 minutes until the internal temperature reaches 165°F and the chicken is opaque throughout. Remove with a slotted spoon and let cool for 5 minutes, then shred into bite-sized pieces.
2. 2While the chicken cools, finely dice the celery, roughly chop the pecans, and mince the fresh parsley. Zest the lemon directly into a medium bowl, then juice the lemon and add the fresh lemon juice to the bowl.
3. 3Add the shredded chicken, mayonnaise, Dijon mustard, chopped pecans, diced celery, sea salt, cracked black pepper, and minced parsley to the bowl. Stir until evenly combined and taste for seasoning.
4. 4Divide the chicken salad evenly into 4 airtight containers while still cool.
5. 5Store the whole wheat bread in an airtight container or bread box at room temperature and the fresh arugula in a separate airtight container or resealable bag in the refrigerator.
6. 6To serve each portion, place 2 slices of whole wheat bread on a plate, divide one container of chicken salad between the slices, and top with a handful of the arugula. Close into a sandwich or serve open-faced.