Almond Chicken Salad

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It was kind of bland. A handfull of chopped fresh parsley helped a lot.

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Loved the flavor, we have made this as is and also doctored up. Used Kosher salt, halved green grapes, and a little finely chopped red onion when serving on crisp greens. Thanks Paula.

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I use all of the same ingredients, but, as in most everything we do, the method is so important. Never dice your chicken for a salad. The flavor and texture is so much better if you lose the knife and pull the bird apart into small pieces. with your hands

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I really had to "doctor" this. Way to salty!! If making again I definetly would omit the salt. The lemon juice more than makes up for it. Otherwise it is OK.

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I bake one broiling hen a week so I always have something to grab if I get hungry. For lunch, I will take one of the breasts and chop it finely. I substitute rough chopped pecans for the almonds. I also use Kraft Mayo with olive oil because I prefer the flavor. I finely chop red onion and use about a teaspoon. I also add red curry powder. This is great on whole grain bread and even better with lettuce and tomato and sprouts in a pita. It stores well for about three days and then gets a little too oniony.

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Delicious. I made it for a birthday luncheon and it was a big hit.

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AS EASY AS IT IS GOOD WILL KEEP THIS RECIPY.

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Serve this salad and everyone will ask for the recipe for years to come.

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The best chicken salad I've ever eaten. Very easy to prepare. We used leftover chicken breast, but so good I'd cook chicken for this salad.

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Quick and easy to make ahead. Great to use up leftover chicken. Make ahead and I get to watch the game too!