Wednesday, October 27, 2010

Chicken Salad with Almonds

This is a simple salad to put together. One night, we ate sandwiches by filling rolls with the chicken salad and adding crispy bacon strips. Then I used the leftovers to top a green salad, which I took to work for lunch. I didn’t even need to add salad dressing. Yum!

2 grilled chicken breasts, chopped
3 ribs of celery, chopped
½ cup of almond slivers
2 green onion springs, chopped
½ mayo
1 Tbsp Dijon mustard
Sea salt
Freshly crushed black pepper

Mix all the ingredients together. Add salt and pepper to taste. Top a green salad or fill a roll with the chicken salad. It tastes even better the next day, once the flavors have a chance to blend.

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