Chicken Salad with Toasted Almonds
Ingredients
1, Rotisserie Chicken
½ Cup, Mayo
2 Tablespoons, Dijon Mustard
1/3 Cup, Sour Cream
½ Teaspoon, Celery Salt
2-3 stalks, Celery, Cleaned & Chopped
½ Cup, Craisins
½ Cup, Sliced Almonds, Toasted
S&P
Instructions
To make dressing, mix mayo, Dijon mustard, sour cream, celery salt, S&P; mix well and set aside.
To toast nuts, heat in sauté pan on stove over medium-low heat. Toss nuts and cook until they start to turn a golden brown. Don’t overcook! Be sure to watch these the entire time; they cook fast. Remove from heat, set aside to cool.
Remove skin from chicken. Remove all meat and cut into bite size pieces. Add dressing, celery, Craisins and nuts and toss to coat all the chicken.
Serve with your favorite crackers or use in a sandwich.
Mangia! Enjoy!
Tips
Toasting Nuts: you can do this on the stove or you can do in the oven. If you want to toast them in oven, spread them evenly onto a baking sheet and bake at 350 degrees for about 8 minutes or so. Be sure to keep an eye on them so they don’t overcook/burn.
I love serving this chicken salad as an appetizer at parties. I usually serve with a variety of rice crackers and my homemade Brown Rice Pita Chips. You get a nice nutty flavor from the almonds and a sweet flavor from the Craisins; it is such a good combination of flavors.
If I am serving for a larger crowd and having all appetizers I will double this recipe.