a heart-healthy sandwich with chicken and veggies on pistachio cranberry bread
Slice the chicken breast into thin long pieces.
Then cut the long chicken pieces into very small chunks.
Season the chicken with the salt-free seasoning.
Sprinkle a pinch of salt on the chicken chunks.
Grind a teaspoon of the black peppercorn and add to the chicken.
Put the olive oil in a skillet, and turn the burner on high.
Add the chicken chunks, and turn the burner to medium when the chicken pieces have lightly browned.
Cover and cook approximately ten minutes, stirring often.
When the chicken chunks look done, set them aside in a small bowl.
Slice the apple and cut into small fine or chunky pieces, whichever you prefer.
(The skin was left on the apple for this recipe.)
Slice the celery lengthwise into fourths, and cut those fourths into fine pieces.
If you add the grapes (gives more sweet flavor to the salad), slice them into halves.
Shred the carrot, cut into small pieces, and add with the other veggies and fruit to the chicken.
Stir the vegetables with the chicken, and add the mayonnaise.
Slice the bread in two pieces, add mayo or mustard, lettuce, two tablespoons chicken salad and cheese.
Serve with strawberries, oranges or tangering, and grapes (or other fruit).
The chicken in this recipe was cooked on an electric oven. Your oven may cook faster or slower, and the time may vary for doneness as you stir the chicken.