Almond Chicken Salad is a great lunch option! Tender chicken with crunchy almonds tossed in a creamy, honey sweetened dressing.
If you are looking for a great way to use leftover chicken why not turn it into lunch the next day? This Almond Chicken Salad does just that and it is a crowd pleaser. It is loaded with tender chicken, crunchy celery and nutty almonds all tossed in a delectable sweet and creamy dressing.
This quick and easy way to jazz up your lunch requires just a handful of ingredients and can be on your table in a flash. Whether you serve it on it’s own, on bread as sandwiches or on lettuce as a low carb meal, you’re going to love this.
There is two parts to this almond chicken salad: the chicken mixture and the dressing. For the chicken mixture you’re going to need:
For the creamy dressing you’ll need:
It literally could not be easier! Especially if you’ve already got the chicken shredded.
STEP #1: Combine chicken, celery, onion and almonds together in a bowl. Mix well.
STEP #2: Whisk together mayonnaise, apple cider vinegar, honey and granulated garlic.
STEP #3: Pour dressing over the top of the chicken mixture and toss to coat. Cover and refrigerate for 30 minutes. Season to taste with salt and pepper. Serve alone, on bread or lettuce for a low carb meal.
I love chicken salads because they are so incredibly versatile. To make this a more classic Napa Valley (or Panera) style chicken salad, simply add some sliced grapes. I’ve also made a few other chicken salad variations over the years, if you’re looking for some check these out:
Note: This recipe was originally posted in 2009. It was updated in 2022 with new photos and a modified recipe.