Chicken Salad With Toasted Almonds,Apples,and Tarragon |
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Prep Time: 8 Minutes Cook Time: 0 Minutes |
Ready In: 8 Minutes Servings: 8 |
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A simple and quick recipe to use up leftover chicken.The toasted almonds and celery add a delicious crunch,and the apples a pop of sweetness.I like boiled chicken,but of course chicken salad is perfect for leftover roasted chicken that's a little too dry.You can always make more of the dressing if you want it to be moister. Ingredients:
2 whole chicken breasts, cooked |
3 stalks celery, without leaves |
1 pink apple (such as gala or pink lady) |
3/4 cup thinly sliced almonds |
1 cup thick mayonnaise |
2 1/2 tablespoons apple cider vinegar |
1 tablespoon honey |
2 teaspoons dried tarragon |
1/4 teaspoon cayenne pepper |
1/2 teaspoon fresh ground black pepper |
Directions:
1. Remove the chicken meat from the bones and discard any skin,fat,or gristle.Chop the chicken into small bite sized pieces.
2. Wash the celery and apples.Cut the celery stalks in half lengthwise and slice thinly.Chop the apples.
3. Heat a pan over medium heat without oil.Add the almonds and toast,stirring constantly ,until they smell toasty and a very lightly golden.Remove from the pan to prevent further browning and add to the chicken,celery,and apples.
4. Whisk together the mayo,apple cider vinegar,honey,and spices.Taste the dressing and adjust to your taste.
5. Add the chicken mixture to the dressing and serve over a bed of lettuce or on toast.Chill all leftovers!
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