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

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