Feast on This, Recipes

Colleen’s Chicken Salad (for sandwiches)

(((Serves a crowd)))



6 chicken breasts, organic skinless and boneless (or 2 fully cooked deli rotisserie chickens, skinned and deboned)

1 cup diced celery

½ red bell pepper, diced

1 large jalapeno, diced (seeds and stems removed)

1 small white onion, minced (or half of a larger size white onion)

2 green table onions, washed and chopped

1 ½ cups quartered red grapes

1 20-oz can crushed pineapple, drained

2 small gala apples, very thinly sliced

2/3 cup chopped pecans

Salt and Pepper to taste


Romaine lettuce leaves, washed and dried

Raisin bread, sliced,  OR … fresh deli croissants


Place chicken breasts in a large pot, cover with water, season to taste with salt & pepper (I sometimes toss in a lemon and an orange if I have them, cut in half), and bring to a boil on the stove.  Boil for 15 to 20 minutes, or until the chicken is cooked through.  Test by removing the largest piece and cutting it in half.

Meanwhile chop the celery, bell pepper, jalapeno, onions, grapes, and apples and set aside.

When the chicken has cooked and cooled, cut it into very small chunks and place in a large mixing bowl.  Add the chopped ingredients (minus the apple), the crushed pineapple, pecans, and season with a little salt and pepper.  Add enough mayo to moisten as desired and toss with chicken until all ingredients are incorporated.  I usually start with a cup of mayo, and then add more as I mix until it has the creamy texture I want.  Taste it to make sure it is yummy.  Add more salt and pepper if desired.  Cover with plastic wrap and chill in the refrigerator for a couple of hours.

To assemble sandwiches, slice raisin bread to desired thickness, toast if desired.  Or, if using croissants, slice them in half.  Spread a thin layer of mayo over both top and bottom slices.  Next, lay a leaf of lettuce on the bottom slices.  Arrange a few apple slices on top of the lettuce, and then top the apples with a heaping serving spoon of chicken salad and press it down to spread it to the edges of the bread.  Carefully lay the top slice of bread on top.  Slice each sandwich in half, if desired.

Serve with a raw veggie medley (carrot, celery, cucumber slices), or seasoned cottage cheese, or an assortment of cheeses, or your favorite chips (personally I am a Sun Chips kind of gal)…plus a nice iced Chai latte to wash it all down with!  Mmm..mmm..mmm!!


“For every creature of God is good, and nothing is to be refused, if it be received with thanksgiving; For it is sanctified by the word of God and prayer.”  

1 Timothy 4:4-5

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