Ingredients
6 boneless chicken breasts
two packages pinenuts
1 bag red seedless grapes
1/2 medium white onion
CHICKEN BOIL
3 carrots
1 TBSP celery salt
1/2 medium white onion
4 large cloves of garlic sliced
1 TBSP dried Basil
1 TBSP dried Tarragon
1 TBSP dried mint
1 TBSP lemon pepper
Seasoning salt
DRESSING
2 TBSP Helman’s Fat Free Mayo
1 tsp Au Jus or to taste
Salvage as many of the slices of garlic as you can spoon out
2 tsp balsamic vinaigrette or to taste
Preparation
Fill a large stewpot and combine all ingredients except 1/2 onion, pinenuts and grapes and bring to a boil. Let simmer covered for 30 minutes.
Remove chicken breasts and put in a colander to cool. You’ll want to keep some of the au jus to add to the dressing.
Once chicken has cooled off a bit use a fork to shred the meat. Once all the meat is shredded place in a large bowl and set aside.
Cut grapes in half and add to your chicken.
Cut desired mount of onion and add to chicken.
Use a skillet to toast pine nuts. no oil is necessary but make sure you use a wooden spoon and keep those nuts moving so as not to burn them. Add to chicken.
Whisk dressing ingredients and add to chicken. Mix and salt to taste. Enjoy!
