Recipe of the Week: Almond Chicken Salad

Almond Chicken Salad

This simple, but nice, recipe was contributed by a Go Figure client. It can be used as is, or as a base to which more veggies can be added. Have it for a light summer dinner, and be sure to make enough for lunch the next day.

1 lb. chicken tenders

2 sticks celery, chopped

¼ cup onion, chopped fine

¼ cup mayonnaise

2 Tbsp. toasted slivered almonds*

Cook chicken, or used leftover chicken breast, and cut into small pieces. Chop celery into ¼ inch pieces. Mix together all ingredients. Add salt and pepper to taste.

*Slivered almonds can be purchased that way, and can be toasted on stovetop or oven on low heat. Keep extras in freezer to preserve nutrients and use for quick add-in to salads and entrées.

Optional add-ins for salad: cucumber, dried fruit-sweetened cranberries (available in bulk at Co-op.)