I owned a Health Food Store in Houston and people would come from miles away to have one of my Chicken Salad Sandwiches. When I sold the store, I made the recipe public. Pictured here is the sandwich and a Blackberry Smoothie. I used Milton’s Multi-Grain Bread from Sam’s Club. It has 5g of protein and 3g of fiber. Plus, Milton’s Bread has NO High Fructose Corn Syrup. I used an All Natural canned chicken breast that has no Nitrites. It’s by Daily Chef and you can find it at Sam’s Club also. I use Simply Organic Tarragon. The Celery is also Organic. The dried cranberries are by Ocean Spray and the mayonnaise is Safflower Mayo. You can find it in the Health Food area of most Super Markets. I also use Olive Oil Mayo when I don’t have Safflower. The pecans are from Texas.

Here is the Recipe:        Natural Li’s Chicken Salad Sandwich

2 cups cooked diced chicken

1/2 cup chopped organic celery

1/4 cup dried cranberries

2 tsp  tarragon

2/3 cup safflower mayo or olive oil mayo

¼ cup chopped pecans

Chop celery into small pieces and place in a mixing bowl.  Drain juice from chicken and add chicken and tarragon to the bowl, then mix with a large spoon to mash the chicken into small pieces that will lay nicely on bread. Add the remaining ingredients and stir until combined. Cover a slice of bread with mixture and place the top slice on. Cut in half. Serve.  Also great in a croissant.

          Photo’s by Li Cross