This creamy chicken salad recipe is the best and a family favorite! I like to use leftover roast chicken or baked chicken breasts that have been sprinkled with basil or rosemary. Almonds and celery add a lovely crunch.
Ingredients
- 0.5 cups blanched slivered almonds
- 0.5 cups mayonnaise
- 1 tablespoon lemon juice
- 0.25 teaspoons ground black pepper
- 2 cups chopped , cooked chicken meat
- 1 rib celery , chopped
Instructions
-
1
Gather all ingredients.
-
2
Place almonds in a frying pan. Toast over medium-high heat, shaking frequently. Watch carefully, as they burn easily.
-
3
Mix together mayonnaise, lemon juice, and pepper in a medium bowl.
-
4
Toss with chicken, toasted almonds, and celery.
-
5
Enjoy!
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Greek Recipes
Sweet and Spicy Air Fried Sweet Potatoes
These sweet potatoes are coated in a spice mixture that is both sweet and spicy and then roasted in an air fryer until brown and crispy.
Avocado Breakfast Bowl
Heart health and protein in a bowl! This recipe is an unexpected kick of flavor with egg, red quinoa, avocado, and feta cheese! Very easy to make and a delicious start to the day.
Zucchini Yogurt Multigrain Muffins
I tried finding a recipe for my picky toddler to eat her vegetables. Since I couldn't find one, I came up with this recipe for zucchini yogurt multigrain muffins. One cup of carrots and one cup of zucchini is a nice way to get yellow and green veggies into the diet! You can use any nuts, raisins, etc., in the recipe — whatever you have on hand and is toddler-approved.