A chicken salad that comes together in 10 minutes relies on three components for its texture and flavor: chopped cooked chicken, slivered almonds toasted until golden, and a single rib of chopped celery folded into a mayonnaise, lemon juice, and black pepper base.
The recipe, which serves two, begins by gathering half a cup of blanched slivered almonds, half a cup of mayonnaise, one tablespoon of lemon juice, a quarter teaspoon of ground black pepper, two cups of chopped cooked chicken, and one chopped celery rib.
The almonds go into a skillet over medium-low heat and are cooked until golden brown and toasted. The instructions call for shaking the pan frequently and watching carefully, because the nuts burn easily.
Separately, the mayonnaise, lemon juice, and pepper are stirred together in a medium bowl until combined. The chicken, toasted almonds, and celery are then added and tossed until just combined.
The recipe suggests using leftover roast chicken or baked chicken breasts that have been sprinkled with basil or rosemary, a step that lets the seasoning on the cooked meat carry into the finished salad.
According to the nutrition information provided, each serving contains 779 calories, 63 grams of fat, 8 grams of carbohydrates, and 44 grams of protein.
Editorial Notes