Lunch Favorite

Just wanted to share my famous chicken salad recipe for anyone interested in a delicious, filling, HEALTHY meal. (Excuse my super low-quality i-phone photo, but I thought a mere visual might help the cause.) You can serve this on top of greens, in a wrap, or just by itself. If you want to be real fancy, or just have an avocado obsession like myself, you can add a few slices of ripe avocado on top and it's OH SO GOOD.

2-4 Servings
 *I usually never measure unless i'm baking so these are rough measurements. Use your judgement depending on the size of the veggies and how much of each ingredient you prefer. If you don't have all the seasonings, salt & pepper usually does the trick!


You will need:

-2 small to medium boneless skinless chicken breasts 
-1/2 red bell pepper
-1/3 yellow onion
-2 table spoons mayonnaise
-salt, pepper, garlic powder, parsley


Directions:

-Rinse chicken and trim of all fat
-Bring water to a boil and add in chicken breasts
-Boil about 10 minutes until chicken is cooked all the way through
-Chop onion and red bell pepper and combine in a separate bowl with the mayonnaise
-Sprinkle salt, pepper, garlic powder, and parsley on top of combined ingredients
-Once cooked thoroughly, remove chicken from water and pat dry with a paper towel
-Cut chicken into small chunks and let cool for about 5 minutes after it's all chopped - Be careful because it will be hot as you cut it
-Add chicken into the mixture of peppers, onions, mayo, salt, pepper, garlic powder, and parsley. Stir everything together.
-Refrigerate and enjoy!