Ingredients

• 2 tablespoons olive oil , or more as needed
• 2 pounds skinless , boneless chicken breasts, or more to taste, cut into bite-sized pieces
• 1 teaspoon garlic powder , plus more to taste
• 1 pinch poultry seasoning , or more to taste
• kosher salt and ground black pepper to taste
• 1 cup chopped celery
• 1 cup chopped red onion
• 0.25 cups slivered almonds , or to taste
• 3 tablespoons mayonnaise , or to taste
• 1 tablespoon chopped fresh cilantro , or more to taste
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 2 squeezess lime juice , or to taste

Instructions

1. 1 Heat oil in a large skillet over medium heat; add chicken. Season with garlic powder, poultry seasoning, salt, and black pepper. Cook until chicken is no longer pink and juices run clear, 10 to 12 minutes. Transfer to a large bowl.
2. 2 Add celery, red onion, and almonds to the bowl. Stir in mayonnaise, cilantro, cumin, chili powder, and lime juice. Season with garlic powder, salt, and black pepper. Add more mayonnaise if salad seems too dry.
3. 3 Cover and refrigerate for about 1 hour. Serve chilled.

Nutrition per serving