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Cub Scout Adventures > 
Arrow of Light >
 Knife Safety AOL > 
Easy Chicken Salad
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Arrow of Light – 5th Grade
Knife Safety AOL
Elective
Requirement 5

Easy Chicken Salad

Arrow of Light – 5th Grade
Knife Safety AOL
Elective
Requirement 5

Easy Chicken Salad

Snapshot of Activity

Cub Scouts practice their knife skills by cutting cooked meat.

Indoor
3
2
3
If you want to know more about The Adventure Activity Key click here.

In this activity Cub Scouts will slice and dice chicken breast.  The diced chicken breast is then used to make a chicken salad.  You may alter the recipe or choose another dish to make with the diced chicken breast. 

  • Chef’s knife, enough to share 
  • Cutting board, enough to share 
  • Chicken breast, one for every two Cub Scouts 
  • Meat thermometer 
  • 12” fry pan 
  • 1 tablespoon Vegetable Oil 
  • For every 12 oz. of chicken breast: 
    • 1/3 cup light mayonnaise 
    • 1/2 cup celery, chopped 
    • 1/3 cup red onion, diced (or scallions or chives) 
    • 1 teaspoon Dijon mustard 
    • 1/2 teaspoon seasoned salt 
    • black pepper, to taste 
  • Crackers 
  • Serving spoon 
  • Plates 
  • Napkins 

Before the meeting: 

  1. Complete requirements 1-4 of the Chef’s Knife Adventure.  
  2. Secure additional adult supervision as needed.  
  3. Check with each Cub Scout, parent, and legal guardian for food allergies.  Make any necessary adjustments to ingredients.  
  4. Cook the chicken breast in the fry pan by placing the oil in the fry pan and heating the oil over medium high heat.  Once the oil is hot add the chicken breast and cook until the internal temperature reaches 165 degrees. 
  5. Prepare the other ingredients for the chicken salad.  

During the meeting: 

  1. Remind Cub Scouts of the knife safety rules. 
    • Stop – make sure no one else is within arm’s reach 
    • Away – always cut away from your finger or other body parts 
    • Sharp – a sharp, clean knife is a safe knife 
    • Store – knives closed, in a sheath or knife block 
  2. Have everyone wash their hands. 
  3. Demonstrate how to slice chicken breast.  Allow to rest for a few minutes after cooking.  Hold knife with dominant hand.  Hold chicken breast in place on cutting board with other hand.  Using chef’s knife, slice chicken breast thinly across the grain.  Your slices should be the thinner of the two dimensions of the breast. 
  4. Allow Cub Scouts to slice their piece of chicken. 
  5. Demonstrate how to dice chicken breast.  Take the slices you make and stack slices two or three pieces high.  Cut long way about ½ cuts then turn the chicken slices 90 degrees and cut again ½ cuts to dice the chicken. 
  6. Have Cub Scouts dice their check breast.  
  7. Wash all knives and cutting boards. 
  8. Place the diced chicken in a bowl with the other ingredients for the chicken salad and mix.  Allow Cub Scouts to sample the chicken salad.  

Other Activities Options

You can choose other activities of your choice.

Arrow of Light – 5th Grade

Cutting Our Own Dinner

Outdoor
3
2
3

Cub Scouts practice their knife skills by preparing a foil packet meal. 

See Details
Arrow of Light – 5th Grade

Fixing My Own Fruit

Indoor
3
2
1

Cub Scouts practice their knife skills by cutting various fruits. 

See Details

Bray Barnes

Director, Global Security Innovative
Strategies

Bray Barnes is a recipient of the Distinguished Eagle Scout Award, Silver
Beaver, Silver Antelope, Silver Buffalo, and Learning for Life Distinguished
Service Award. He received the Messengers of Peace Hero award from
the royal family of the Kingdom of Saudi Arabia, and he’s a life member of
the 101st Airborne Association and Vietnam Veterans Association. Barnes
serves as a senior fellow for the Global Federation of Competitiveness
Councils, a nonpartisan network of corporate CEOs, university presidents, and
national laboratory directors. He has also served as a senior executive for the
U.S. Department of Homeland Security, leading the first-responder program
and has two U.S. presidential appointments

David Alexander

Managing Member Calje

David Alexander is a Baden-Powell Fellow, Summit Bechtel Reserve philanthropist, and recipient of the Silver Buffalo and Distinguished Eagle Scout Award. He is the founder of Caljet, one of the largest independent motor fuels terminals in the U.S. He has served the Arizona Petroleum Marketers Association, Teen Lifeline, and American Heart Association. A triathlete who has completed hundreds of races, Alexander has also mentored the women’s triathlon team at Arizona State University.

Glenn Adams

President, CEO & Managing Director
Stonetex Oil Corp.

Glenn Adams is a recipient of the Silver Beaver, Silver Antelope, Silver Buffalo, and Distinguished Eagle Scout Award. He is the former president of the National Eagle Scout Association and established the Glenn A. and Melinda W. Adams National Eagle Scout Service Project of the Year Award. He has more than 40 years of experience in the oil, gas, and energy fields, including serving as a president, owner, and CEO. Adams has also received multiple service awards from the Texas Alliance of Energy Producers.