Chicken Salad

3 boneless skinless chicken breasts
1/3 c Mojo marinade
4 scallions
1 red bell pepper
3 stalks of celery
1/2 c cilantro and avocado ranch dressing
1/4 c spicy mustard
salt and pepper to taste.
1 t garlic
1 t paprika









I'm not a huge fan of raw celery, onions and bell peppers in my salads, so I like to cook them first. This is an easy, easy throw together recipe and very tasty.

1. Marinade your chicken breasts in some Mojo sauce for 30 minutes to an hour.  Once marinated, you can put on a baking pan lined with foil and lightly sprayed with cooking spray, salt and pepper both sides.  Bake chicken for 35 to 40 minutes at 400º F. Once cooked, let rest and cool completely before shredding or dicing into small chunks.

2. While chicken is baking, prep your vegetables, then in a tablespoon of grapeseed oil, saute the scallions, celery, and red pepper until soft,  add in spices and cook for a few minutes more. Then place in a bowl and set in the refrigerator to cool completely. About 20 minutes.

3. Once chicken is cooled and cut/shredded. Add the chicken to cooled vegetables, add in salad dressing, mustard, and a little salt and pepper. Stir to combine.  Put in the refrigerator and dressing, chicken and veggies meld together.

I served this on an onion and poppy seed cibata bun.