Chicken Salad

Here's what you need!

- More or Less 1.88 pounds of Chicken

- 1/2 apple

- 1/2 can of corn

- 3 strips of bacon

- Spinach (according to preference)

- Lemon Pepper Seasoning

- Cayenne Pepper

- Salt (according to taste)

- Mayonnaise

First begin slow-cooking the bacon. Keep on a low setting in order to cook thoroughly until crispy.

 Begin boiling chicken (Strips or breasts. Strips cook more quickly than breasts.)

 Begin sauteing corn with cayenne pepper in small pan.

 Put spinach in pot with lid and place on low setting. Cook until soft.

                                       


How's your bacon looking? Crispy, yet? If it's crispy then take it off of the stove. (*For lower calories, use paper towel to soak up the extra grease before using in recipe!*) 

 When chicken has been cooked until the core is no longer pink, drain the chicken in a colander in a clean sink.

 Put all of your additions to the side

Begin tearing chicken along the striations. The size of the chunks depend on your preference!

 Add your extras

 Dash a bit of Lemon Pepper into the mix

 Don't forget mayonnaise! Just enough to moisten the Chicken Salad. You don't want the vinegar to overpower the apples.

 Mix and chill for several hours before serving!

 This is how my husband likes it!

 And Thank You to my Little Kitchen Helper for today!