Almond chicken salad with celery
This Almond Chicken Salad combines tender chicken with crunchy almonds and celery, all coated in a tangy lemon mayonnaise dressing. It's ideal for light lunches or picnics, offering a satisfying blend of textures and flavors.
Cook time 20 min
Prep time 5 min
Ingredients:
8 tbsp mayonnaise salad dressing1/4 tsp black pepper
1/2 cup almonds
1 stalk celery
1 tbsp lemon juice
4 chicken breasts
Almond Chicken Salad with Celery is a delightful and healthy option perfect for lunches, picnics, or light dinners. This recipe combines the crunchiness of almonds and celery with the tender flavors of chicken breasts, all brought together by a tangy lemon mayonnaise dressing. It's a culinary experience that balances texture and taste effortlessly.
Instructions:
- Preheat your oven to 375°F (190°C).
- Season the chicken breasts lightly with salt and black pepper.
- Place the chicken breasts on a baking sheet lined with parchment paper or foil.
- Bake the chicken breasts in the preheated oven for 20-25 minutes, or until the internal temperature reaches 165°F (75°C) and the juices run clear.
- Remove the chicken from the oven and let it cool completely.
- While the chicken is baking, chop the celery stalk into small, thin slices.
- Roughly chop the almonds into smaller pieces.
- Once the chicken has cooled, shred or dice the chicken breasts into bite-sized pieces.
- In a large mixing bowl, combine the mayonnaise salad dressing, the lemon juice, and the black pepper. Mix well until smooth and creamy.
- Add the shredded or diced chicken, the chopped celery, and the chopped almonds into the mixing bowl with the dressing.
- Stir everything together until the chicken, celery, and almonds are well-coated with the dressing.
- Taste the salad and adjust the seasoning if necessary, adding more black pepper or a squeeze of lemon juice to suit your taste.
- Transfer the almond chicken salad to a serving bowl or plate.
- You can serve the salad immediately, or refrigerate it for a bit to let the flavors meld together.
Enjoy this refreshing and nutritious Almond Chicken Salad with Celery as a standalone dish or a filling for sandwiches and wraps. It's a simple yet satisfying way to incorporate healthy ingredients into your diet while pleasing your palate.
Almond chicken salad with celery FAQ:
Bake the chicken breasts at 375°F (190°C) for 20-25 minutes, or until the internal temperature reaches 165°F (75°C) and the juices run clear.
Yes, you can replace mayonnaise with Greek yogurt for a healthier option. However, the taste and creaminess may vary.
The almond chicken salad can be stored in an airtight container in the refrigerator for up to 3 days. Be sure to check for freshness before consuming.
If you have a nut allergy, you can substitute almonds with seeds like sunflower seeds or pumpkin seeds for a similar crunch.
Ensure the chicken reaches an internal temperature of 165°F (75°C). You can use a meat thermometer for accurate measurement.
Tips:
- To save time, you can use pre-cooked or rotisserie chicken instead of cooking the chicken breasts from scratch.
- For added flavor, consider toasting the almonds lightly in a dry skillet before adding them to the salad.
- Make sure to finely chop the celery to ensure an even distribution of flavor and a balanced texture in every bite.
- Feel free to add in additional vegetables like diced red onions, bell peppers, or even apples for an extra crunch and burst of flavor.
- If you find the salad dressing too thick, you can thin it out with a small amount of milk or plain Greek yogurt.
- Refrigerate the salad for at least an hour before serving to allow the flavors to meld together nicely.
Nutrition per serving
4 ServingsCalories 290kcal
Protein 30g
Carbohydrates 6g
Fiber 1.89g
Sugar 1.88g
Fat 16g
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