Simplest Chicken Salad
- Ready In:
- 10mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 1 cup mayonnaise
- 2 tablespoons lemon juice
- 1⁄2 teaspoon ground black pepper
- 4 cups chopped cooked chicken meat
- 1 cup blanched slivered almond
- 2 stalks celery, chopped
directions
- 1. Place almonds in a frying pan. Toast over medium-high heat, shaking frequently. Watch carefully, as they burn easily.
- 2. In a medium bowl, mix together mayonnaise, lemon juice, and pepper. Toss with chicken, almonds, and celery.
- My Note: If you have some leftover chicken or a bake the chicken or boil it in broth, then dice it up befor the fridge get it. I've made it with a variety of different nuts - pecans, walnuts - and low-fat mayonnaise. It always tastes wonderful! I highly suggest including the lemon juice, it adds a great subtle flavor.
- I have added fresh pepper, garlic powder, onion powder, a little dijon, and crushed pecans instead of almonds for a richer chicken salad and maybe some sweet pickle relish and let this set in the fridge for an hour before serving.
- Don't use FF mayo, use light if you absolutely must. Hellman's or Duke's mayo yields the best results. I love Miracle Whip but not in chicken salad. A delicious warm weather meal!
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RECIPE SUBMITTED BY
CHEF GRPA
United States