Bolivian Chicken Salad Sandwich Recipe

3-4 chicken breasts, cooked and skinned, cut into bite-size chunks
3-5 sprigs fresh parsley
16 fresh spinach leaves, cut or torn into small pieces
2 spring onions, minced finely
1 stalk celery, chopped
1/2 cup mayonnaise
1 cup red or green halved seedless grapes
5 Bolivian Rainbow chillis finely chopped
Salt and pepper to taste

Combine all salad ingredients. Let sit an hour in the refrigerator to allow the flavors to blend. Garnish with tomato and avocado wedges or stuff pita bread with the salad and top with sliced tomato and avocado for the most awesome chicken salad sandwich ever!

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