Nutritionist Corner Recipe: Chicken Salad


2 Tablespoons lemon juice
1/2 cup mayonnaise (store bought or homemade, see recipe on blog)
1/2 teaspoon salt
3 1/2 cups diced chicken
1 cup finely diced celery
3/4 cup red grapes, halved
1/3 cup slivered almonds, toasted

Toast slivered almonds in a sauté pan, stirring occasionally, for 5 minutes. Remove almonds from pan and set aside. Combine lemon juice, mayonnaise and salt. Vigorously whisk the 3 ingredients together in a bowl. Gently stir in chicken, celery and grapes. This mixture can be made ahead and stored in the refrigerator for up to two days. Add almonds just before serving.

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The chicken salad can be served in bib lettuce cups.

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