Chicken Salad Sandwiches

A quick dinner was called for last night.  Anna and I didn't get home from the grocery until close to 8 p.m.  Dh wanted chicken salad sandwiches, easy enough.

Here's how we made it for five people:

Cut 2 lbs. of chicken into small, chicken salad size pieces.  Put chicken with about 1/2 cup water in a microwave safe bowl with a lid.  Microwave on high (about 5 minutes in my microwave) until chicken has no pink but is still tender.

While the chicken cooks, dice two stalks of celery and four green onions.  Mix the celery and green onions with the cooked chicken and about 1/4 to 1/3 cup of mayonnaise.  Use salt, pepper and red pepper flakes to your taste.

Anna added Craisins (dried cranberries) and pecans to her salad.

Some of our family chose to eat it on low carb tortillas and some ate it on Pepperidge Farm Deli Flats.

Served with mac-n-cheese and cut broccoli.