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.)
Copyright David & Cheryl MacDonald, 2013