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
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
- Make a bed of greens on the bottom of two large bowls.
- In a separate mixing bowl, combine the chicken, mayonnaise, apples, celery, scallions, tarragon and seasoning.
- Divide the chicken salad between the two bowls full of greens. Sprinkle the roasted almonds over each bowl. Serve.