Chicken Salad

Chicken salad is one of my favorite things ever. This is one of those things that in the event of an apocalypse, I'd have to have chickens to secure eggs (for the mayo) and meat for this treat!! That may be dramatic but it's how I feel. This is true (food) love.

There are so many ways to make this and so many great variations to be found in exotic locations (like the whole foods cold bar), but because of my food allergies, I rarely get to enjoy this treat out. Sure it's easy to leave out pecans or walnuts but celery? That's more of a challenge. Here is my tried and true recipe.

What you'll need:
- chicken ( I use two boneless skinless chicken breast)
- mayonnaise (real honest to goodness mayo people!)
- 1 bunch of green onions
- handful of grapes
- salt and pepper (California pepper from penzy's is the best!)

Cut up your chicken breasts into small pieces. Throw them in a pan and fry up them up with some olive oil and pepper. When they're all lovely and cooked, turn them out on to a cutting board. Wash green onions and grapes. Cut up green onions and quarter up the grapes. Throw them in a bowl. By now your chicken should be cool. Dice it up a little more and add it to the bowl. Now for the mayo. I I only add the bare minimum to coat the ingredients. It's probably about 1 tbsp, but feel free to add more!! Toast some of your favorite bread and enjoy your open face chicken sandwich!!

Variations: apples instead of grapes and onions in place of green onions!