I haven’t had chicken salad all that much. I’m not sure why, especially when there are recipes as delicious as this one out there! Hope you enjoy it—I think I might enjoy it myself tonight!
For this recipe you’ll need chicken, sliced almonds, celery, mayonnaise, lemon juice, salt, and pepper.
To Make This Recipe:
If boiling chicken: Add boneless skinless chicken breasts to a large pan and cover with water. Bring to a boil and boil for 20 minutes or until cooked through. Allow to cool slightly then cut into chunks.
If cooking on the stovetop: Cook boneless, skinless chicken breasts in a skillet on medium to medium-high heat for approximately 7 minutes per side, or until cooked through. Allow to cool slightly then cut into bite-sized chunks.
In a large bowl, combine chicken, sliced almonds, chopped celery, mayonnaise, freshly squeezed lemon juice, salt, and pepper.
To Plate:
Line a plate with a large Butter Lettuce (Bibb Lettuce) leaf and spoon salad on top. This salad is also delicious as a sandwich. Brush your favorite bread or bun with a little more mayonnaise, and top with salad. Add lettuce and tomato if desired.
Tips:
The ingredients shown can be added in any amount to suit your taste. I’d say for two chicken breasts, add about a handful of nuts, ¼ cup celery, ½ cup mayo, juice of 1 lemon, and salt and pepper to taste. Don’t take my word for it, though—taste as you go!!