In the Kitchen: Chicken Salad

For lunch on a warm February noon I decided that chicken salad was in order. I took two cans of chicken breasts coated with mayonaise and grated one large clove of garlic and about 2-3 tbs of diced shallots. I then chopped up 4-5 leaves of thick leafed spinach, added about 3 tbs of hatch green chili (canned), and about 5 black nicosia olives chopped. Finally I diced about 5 cherry tomatoes and mixed in the salad.

First I made a wheat toast sandwich, but that was not enough so I finished off with a wrap made with a Central Market Southwest Flour Tortilla.