Chicken Salad with Apples & Almonds

Happy November! Can you believe how fast time goes by? These are the last quiet moments before the holiday rush; I hope you get to enjoy these shorter, tranquil days nestled in your home. Here I offer a simple lunch or dinner recipe that showcases the flavors of the season.

Chicken Salad with Apples & Almonds
serves 2
2 cups roasted organic chicken breast, meat roughly chopped (you could always use the meat from a rotisserie chicken)
1/2 cup of your favorite Mayonnaise (try to find sunflower oil based) or Vegenaise
1/4 cup crunchy, crisp apples (I used Cortland with the peel intact), chopped
1 stick of celery, peeled and chopped (peeling it will take the stringy bits off)
1/4 cup of chives, chopped
1/4 cup roasted almonds, finely chopped
2 handfuls of mixed spring greens
a pinch of dried tarragon
sea salt & cracked pepper
  1. Make a bed of greens on the bottom of two large bowls.
  2. In a separate mixing bowl, combine the chicken, mayonnaise, apples, celery, scallions, tarragon and seasoning.
  3. Divide the chicken salad between the two bowls full of greens. Sprinkle the roasted almonds over each bowl. Serve.
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