“In His hands is the life of every creature and the breath of all mankind. . .” Job 12:10
Chicken Almond Salad is a delicious blend of chicken, toasted almonds and mayonnaise.
Chicken Almond Salad is one of my favorite go-to salads when I want a quick lunch or for any get together. It is one of the easiest but totally delicious dishes I make.
I’ve made Chicken Almond Salad for Bridal and Baby Showers as a tea sandwich or a finger sandwich. This is also a nice dish to bring to someone that is homebound or to a household that just had a baby. It’s easy to prepare and to serve. You will definitely get lots of compliments with this salad.
Beet Microgreens are from NativeMicrogreens. Local to South Florida.
Mama Fawn’s Tips. . .
- Rotisserie Chicken would be great in this salad
- To cook your own chicken: place the chicken breast (with ribs) on a baking sheet, skin side up. Rub oil on breasts and season with salt and pepper. Bake at 350 degrees for 45 minutes. Cool. Remove skin and bones and chop.
- For finger sandwiches, chop the chicken finely or pulse in a food processor.
Chicken Almond Salad
Course: SaladCuisine: AmericanDifficulty: EasyServings
4
servingsPrep time
10
minutesCooking time
5
minutesIngredients
¼ cup slivered almonds
3 cups of cooked chicken, diced
½ cup mayonnaise
1 green onion, sliced
¼ tsp salt
Directions
- Place the almonds in a dry skillet. Heat over medium heat for about 5 minutes until golden brown and fragrant. Keep a careful watch on the almonds-they can burn very quickly. Cool.
- Combine chicken, mayonnaise, almonds, green onions and salt and mix well.
- Serve as a sandwich (as shown) or on a bed of greens. Enjoy!
