Chunky chicken salad lunch idea

Create your own version of Lunchable and send your kids to school with it. At least, you can control fat and salt levels in the meal. Add cheese and a salad for a complete lunch.

Ingredients

2 chicken (chiken breast, skinless and boneless)
1⁄4 c mayonnaise
1⁄2 c peas (cocidos, it can be frozen peas)
1⁄4 c carrot (cooked or not, grated)
1 T parsley (fresh parsley, chopped)

Instructions

Bake the chicken for 20 minutes at 350ºF or just use leftover chicken. Chop and shred chicken.

Cook frozen peas according to package directions.

Mix with cooked peas, mayo, grated carrot, and parsley.  Spread on crackers, bagels, pita shells, etc. 

Total time
50 minutes
Cooking time
20
Preparation time
30
Yield
4 servings

Notes

You can substitute a drained can of peas but the flavor isn't as good and the peas aren't as "green."

Variations

Mix other ingredients with the shredded chicken and mayo in addition or instead of cooked peas and carrot.

Try sweetcorn, finely chopped celery or pickles, finely chopped onion, olives and more.

Source

Southern recipes for kids