Pecan Chicken Salad

Pecan Chicken Salad
  • 3-ounce can chicken breast, with pop top
  • 1 packet shelf stable balsamic dressing packet
  • ¼ cup finely chopped pecans

Pack the nuts in a snack size bag and tuck in with the chicken and dressing pouches.

Rip the chicken pouch open, flex the bottom open so it makes a “bowl”. Add in the nuts and dressing, stir well. Let sit for a couple of minutes to meld flavors.

Eat out of pouch or as a sammie, on packed in tortillas, rolls or bread.

Serves 1.
¼ cup dried sweetened cranberries packed with the nuts gives a great texture.
On the dressing, use whatever shelf stable packet you prefer – ranch and buttermilk also work well. Look for a 1 ounce or close for size.