Description
A creamy and versatile chicken salad with toasted almonds and celery for crunch, perfect for sandwiches, wraps, or a light meal.
Ingredients
Scale
- 1/2 cup blanched slivered almonds
- 1/2 cup mayonnaise
- 1 tablespoon lemon juice
- 1/4 teaspoon ground black pepper
- 2 cups chopped, cooked chicken meat
- 1 stalk celery, chopped
Instructions
- Toast the almonds in a frying pan over medium-high heat, shaking frequently to prevent burning. Remove and set aside.
- In a medium bowl, mix together mayonnaise, lemon juice, and black pepper.
- Add the cooked chicken, toasted almonds, and chopped celery to the bowl. Toss until evenly combined.
- Serve immediately or refrigerate for later use. Enjoy as a sandwich filling, on crackers, or as a salad topping.
Notes
Customize by adding grapes, apples, or fresh herbs like tarragon. Serve chilled for best flavor. Refrigerate leftovers in an airtight container for up to 5 days.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Lunch
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 779
- Fat: 63g
- Carbohydrates: 8g
- Protein: 44g
Keywords: chicken salad, quick lunch, creamy salad, toasted almonds