Recipe File: Apple Almond Chicken Salad

This is amazing Chicken Salad! I’d never made chicken salad before last week, but after finding this recipe on Pinterest, and a couple of encouraging notes from a friend (Thanks, Aimee!) I’ve made it twice since. It makes a great weekend lunch-and the leftovers are just as good, if not better, than the original.

I highly recommend serving this on croissant-the buttery, flaky croissant takes this already great recipe up another notch.

Have a great weekend, and happy cooking!

Ingredients

• 1 cup slivered blanched almonds


• 2-3 whole boneless chicken breasts, cooked and shredded


• 1 Granny Smith apple, cored, peeled, and diced


• 2 stalks celery, diced


• 1 green onion, thinly sliced


• 1/4 cup red onion, minced


• 1/4 cup parsley, chopped


• 1/2 – 3/4 cup mayo


• Salt


• Black pepper

Instructions 

1. Toast the almonds: Preheat the oven to 350. Spread the almonds on a baking sheet and toast 7-9 minutes. Let cool.


2. Make the chicken salad: In a large bowl, stir together the chicken, apple, onions, and parsley, and just enough mayo to bind the chicken salad. Salt and pepper to taste. If serving, add the almonds. If making ahead of time, wait to add the almonds until just before assembling the sandwiches.

Makes 4 sandwiches