Chicken Salad is a wonderful addition to your lunch rotation. The salad can be made ahead so that when you’re ready to eat, you can just toast up 2 slices of Uprising bread and have a delicious, healthy and protein packed lunch in moments. It’s the perfect vehicle for flavor too. Ours includes golden raisins, red onions, chives and celery. It’s best served on Uprising’s Superfood bread– a gluten free bread with zero added sugar that’s artisan baked with just 2 net carbs. It’s approved for keto and paleo diets. The protein, fiber and healthy fats inside will give you sustainable energy without feeling stuffed or weighed down. This makes a perfect lunch for any day of the week.

1/3 to 1/2 cup canola mayo

1 teaspoon dijon mustard

1 teaspoon white wine vinegar

2 grilled boneless, skinless chicken breasts

1/2 red onion

2 ribs celery

1/4 cup golden raisins

2 tablespoons fresh chives, sliced

4 slices Uprising bread

Salt and pepper, to taste

A handful of Mache or baby spinach

Instructions:

Whisk together the dressing by combining the mayo, mustard and vinegar in a small bowl.
Chop the onion and celery into a small dice, then chop the grilled chicken cutlets (homemade or store bought) into small cubes.
Combine all the chopped veggies, the chicken and the dressing in a large bowl and fold in the raisins and chives. Season with salt and pepper to taste
Toast the Uprising bread in the oven, in the toaster or on the grill.
Serve the chicken salad on the toasted bread, scattered with the lettuce, and enjoy!

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