This is an extremely easy recipe for a wonderful lunch or dinner, in addition to it being very healthy. It is basically a breakfast salad that you can enjoy any time.
How To Make Peanut Butter Chicken Salad
The other day I wanted to make a sandwich for lunch, but I didn’t have time to make bread or a sandwich. I was watching a show on Netflix called “Pretend Kitchen”, and they said that they make sandwiches in five minutes and used peanut butter as a binder. So, I made the chicken salad using peanut butter as a binder and I had it on bread for my sandwich. It tasted great! I just cut my chicken breast into strips, and stirred it with almond flour and peanut butter. Then, I added some celery, peppers, and onions. I wrapped it in a low-fat spinach tortilla, and I added some salad greens on top. It was really easy to make, and it saved me time!
Steps
1. In a mixing bowl combine eggs, granola, salt, and oil.
2. In a bowl add chicken, onion, pepper, celery, and apple. Mix well.
3. In another bowl combine oats, pecans, garlic, and oregano. Mix well.
4. Add chicken mixture to oats and pecans.
5. In a non-stick pan or on a non-stick pan and oil, heat the chicken mixture for 3-5 minutes.
6. Top with pecan chicken salad. Enjoy!
## How long ago?
14 days ago
2
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Variations
Variations of the Classic Peanut Butter and Banana Sandwich
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Ingredients
Ingredients
Cooking Tips
In order to make this pecan chicken salad sandwich recipe, you will need to have the following ingredients: Peanut butter Peanut butter is best when it’s unsalted. Additionally, it should be smooth, not creamed.
1/2 cup pecans
4 slices rye bread
4 slices cheddar cheese
1/4 pound cooked chicken breast
1 large tomato, sliced
1/2 cup mayonnaise
2 Tbsp. red onion, finely chopped
1/2 tsp. salt
1/4 tsp. pepper
1/4 cup toasted sesame seeds
1 Tbsp. chopped fresh parsley
1 Tbsp. fresh lemon juice
1 Tbsp. Dijon mustard
Combine first 4 ingredients in a food processor and pulse a few times to coarsely chop nuts. Add tomato, mayonnaise, red onion, salt, pepper, sesame seeds, parsley, lemon juice, and mustard to nuts and process until mixed well, about 2 minutes. Spread mixture evenly over each bread slice and layer with chicken, dividing evenly among 4 bread slices. Top sandwiches with 1/4 cup pecans per sandwich. Wrap sandwiches tightly with plastic wrap and refrigerate for 2 hours, or up to 24 hours.
I’m Brian Danny Max, a chef and a writer at cookingtom.com. I’m here to talk about food and cooking, and to share some of my favorite recipes with you all! I’ve been interested in food and cooking since I was a child. My parents are both great cooks, and they taught me a lot about the kitchen. I’ve been cooking professionally for about 10 years now, and I’ve loved every minute of it! I specialize in healthy, flavorful recipes that are easy to make at home. I believe that anyone can cook a delicious meal, no matter their skill level. I’m here to help you learn how to cook, and to show you that it’s not as difficult as you might think! I hope you’ll check out my blog and my recipes, and I look forward to hearing from you!