No pots and pans are required with this recipe. A can opener, large mixing bowl, firm mixing spoon, cutting board, and sharp knife are the only kitchen utensils needed.
- 1/4 cup carrots diced
- 1/4 cup celery diced
- 1/4 cup onion diced
- 1/4 cup cucumber diced
- 1 can canned chicken 12.5 oz Kirkland chunk chicken
- 2 tbs real mayonaise more or less may be used according to preference
- dash salt & pepper according to preference
To begin, drain the chicken, break up the the chicken in large mixing bowl
Secondly,combine the chopped vegetables and stir in a quarter cup of mayonnaise
Finally, the most favored low- carb way of serving (and eating) this is in a heart of Romaine lettuce boat.
To make chicken salad paninis: replace the diced carrot and cucumber with 1/2 c. shredded mozzarella
spreads on 4 standard slices of bread, topped with a tbs Italian Dressing, a tomato slice and another slice of bread.
My favorite grill for this sandwich is the George Foreman Grill.