Chicken Salad Recipe

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  Chicken Breast, Grilled(960g)
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  Mayonnaise, Regular(120g)
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  Mustard, Dijon(15g)

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

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  ½ teaspoon sea salt
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  ¼ teaspoon freshly cracked black pepper
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  Celery(240g)
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  Pecans(80g)
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  Parsley, Fresh(30g)
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  Lemon(5g)
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  Lemon Juice, Fresh(15g)
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  Arugula(320g)
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  Bread, Whole Wheat, Sliced

Instructions

1. 1Place the chicken breast in a pot, cover with water, and bring to a boil over high heat. Reduce to a simmer and 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 and roughly chop the pecans. 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, and fresh parsley to the bowl with the lemon. 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 and fresh arugula separately in airtight containers or resealable bags. Keep the bread at room temperature and the arugula refrigerated.
6. 6To serve each portion, place 2 slices of whole wheat bread on a plate, spread or divide the chicken salad between them, and top with ⅓ cup of the arugula. Close into a sandwich or serve open-faced.