Chicken Salad With Toasted Almonds,Apples,and Tarragon

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Total Time
8mins
Prep
8 mins
Cook
0 mins

A simple and quick recipe to use up leftover chicken.The toasted almonds and celery add a delicious crunch,and the apples a pop of sweetness.I like boiled chicken,but of course chicken salad is perfect for leftover roasted chicken that's a little too dry.You can always make more of the dressing if you want it to be moister.

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Ingredients

Nutrition

Directions

  1. Remove the chicken meat from the bones and discard any skin,fat,or gristle.Chop the chicken into small bite sized pieces.
  2. Wash the celery and apples.Cut the celery stalks in half lengthwise and slice thinly.Chop the apples.
  3. Heat a pan over medium heat without oil.Add the almonds and toast,stirring constantly ,until they smell toasty and a very lightly golden.Remove from the pan to prevent further browning and add to the chicken,celery,and apples.
  4. Whisk together the mayo,apple cider vinegar,honey,and spices.Taste the dressing and adjust to your taste.
  5. Add the chicken mixture to the dressing and serve over a bed of lettuce or on toast.Chill all leftovers!