Best Chicken Salad with Almonds

Best Chicken Salad with Almonds

Ingredients:

2 cups cooked chicken, shredded or diced (rotisserie or poached works well)

1/3 cup sliced or slivered almonds, lightly toasted

1/2 cup celery, finely diced

1/4 cup red onion, finely diced (optional)

1/2 cup red grapes, halved (or green grapes)

1/4 cup dried cranberries (optional, for sweetness)

1/2 cup mayonnaise (or Greek yogurt for a lighter version)

1 tsp Dijon mustard

1 tsp lemon juice (or apple cider vinegar)

Salt & pepper, to taste

Instructions:

Toast the almonds in a dry skillet over medium heat for 3–5 minutes until golden and fragrant. Let them cool.

In a large bowl, combine chicken, celery, onion, grapes, and cranberries.

In a small bowl, mix together mayonnaise, Dijon mustard, lemon juice, salt, and pepper.

Pour the dressing over the chicken mixture and stir gently to combine.

Fold in the toasted almonds just before serving to retain crunch.

Chill:

Refrigerate for at least 30 minutes before serving for best flavor.

Variations:

Add chopped apples for more crunch and sweetness.

Use Greek yogurt + a little honey for a lighter dressing.

Swap almonds for pecans or walnuts if preferred.

Add a sprinkle of fresh dill or parsley for herby freshness.