Almond Chicken Salad Recipe
Almond Chicken Salad made with diced chicken, celery, grapes, hard boiled eggs & green onions, all mixed with a tangy dressing and plenty of almonds for crunch!
Servings: 6 servings
Calories: 476kcal
Ingredients
- 4 cups cooked chicken
- 1 ½ cups halved grapes
- 1 cup chopped celery
- ¾ cup sliced green onions
- 3 hard-boiled eggs
Chicken Salad Dressing
- ½ cup mayonnaise
- ¼ cup sour cream
- 1 TBSP mustard
- 1 tsp salt
- ½ tsp pepper
- ¼ tsp onion powder
- ¼ tsp celery salt
- ⅛ tsp smoked paprika
Almonds
- ¾ cup slivered almonds
- ¼ cup sliced almonds
Instructions
- Prep: Cook the chicken and hard boil the eggs. Chop & dice the grapes, celery, onions, and eggs.
- Assemble: In a large bowl, combine the chicken, grapes, celery, onions, and eggs.
- In another bowl, combine all 8 of the dressing ingredients; stir well until smooth and combined.
- Pour the dressing over the chicken mixture and stir to combine. Stir in the slivered almonds, then top mixture with sliced almonds. Serve as a sandwich, or on crackers or in lettuce wraps. Enjoy!
Notes
Store leftover chicken salad in an airtight container, in the fridge, for up to 5 days.
Freezing chicken salad is not generally recommended. The texture and taste can change after thawing. If you do freeze it, consume without 2-3 days after thawing.
Nutrition
Calories: 476kcal | Carbohydrates: 13g | Protein: 31g | Fat: 34g | Saturated Fat: 6g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 12g | Trans Fat: 0.04g | Cholesterol: 177mg | Sodium: 751mg | Potassium: 546mg | Fiber: 3g | Sugar: 8g | Vitamin A: 489IU | Vitamin C: 4mg | Calcium: 104mg | Iron: 3mg