CHICKEN SALAD WITH TOASTED ALMONDS,APPLES,AND TARRAGON

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Chicken Salad With Toasted Almonds,Apples,and Tarragon image

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.

Provided by strangelittlebeast

Categories     Lunch/Snacks

Time 8m

Yield 1 salad, 6 serving(s)

Number Of Ingredients 10

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

Steps:

  • Remove the chicken meat from the bones and discard any skin,fat,or gristle.Chop the chicken into small bite sized pieces.
  • Wash the celery and apples.Cut the celery stalks in half lengthwise and slice thinly.Chop the apples.
  • 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.
  • Whisk together the mayo,apple cider vinegar,honey,and spices.Taste the dressing and adjust to your taste.
  • Add the chicken mixture to the dressing and serve over a bed of lettuce or on toast.Chill all leftovers!

Nutrition Facts : Calories 455.1, Fat 31.1, SaturatedFat 5.2, Cholesterol 72, Sodium 415, Carbohydrate 21.2, Fiber 3, Sugar 9.8, Protein 24.5

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