Chicken Salad Recipe
This classic chicken salad is creamy, crunchy, and bursting with fresh flavors. Tender chicken is tossed with crisp celery, toasted almonds, and a tangy mayo-lemon dressing for the perfect balance of texture and taste. Ideal for sandwiches, wraps, or a refreshing lettuce cup meal.
Equipment
- Frying pan
- Medium mixing bowl
- Knife
- Cutting board
- Spatula or spoon
- Measuring cups
Ingredients
- 2 cups chopped, cooked chicken meat
- ½ cup blanched slivered almonds
- 1 stalk celery, chopped
- 1 tbsp lemon juice
- ½ cup mayonnaise
- ¼ tsp ground black pepper
Instructions
- Toast the almonds in a dry frying pan over medium-high heat, shaking frequently to prevent burning.
- Once golden and fragrant, transfer them to a plate to cool.
- In a medium bowl, mix mayonnaise, lemon juice, and pepper until smooth.
- Add the cooked, shredded, or chopped chicken, toasted almonds, and chopped celery to the bowl.
- Toss everything together until evenly coated.
- Serve immediately or chill for enhanced flavor.
Notes
- Use rotisserie chicken for convenience and added flavor.
- Substitute Greek yogurt for mayo if you prefer a lighter version.
- Add grapes or dried cranberries for a touch of sweetness.
- A dash of Dijon mustard can enhance the dressing’s depth.