Almond Chicken Salad

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So i made this recipe because it's a classic. One of the first recipes that she made at the lady and sons. it was beautiful the flavors went so well together but you have to remember Paula Deen loves salty food. so that doesn't mean you have to use as much your the best Mrs. Paula Deen

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I made this recipe using a can of chicken from Sam's Wholesale Club. I only added half of the salt with this recipe, and it was still too much. I'm on a salt-restricted diet, so if I make this again, I would definitely leave out the salt all together. I also used half of the mayo and used light instead of regular. I added 1/8 cup of Craisins, some finely chopped red onion and a little garlic powder. I used the slivered almonds as called for in the recipe. The almonds combined with the Craisins made a nice texture. I toasted some seven grain whole wheat bread and made a sandwich that was pretty good. The salt was not as noticeable with the bread. As with most salads, they usually taste better if they sit overnight, so I'll try it again tomorrow.

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love this recipe, but its kinda salty . I cut down the salt next time

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I made this from some leftover brine chicken. I did use 1/2 sour cream and mayo I think it made it a little lighter but it's the lemon that makes it great.

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I make this for every tea social, baby shower, or social get together and the recipe is always asked for.

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I love chicken salad! I love Paula. I loved this easy recipe. I did this recipe with leftover chicken from earlier in the week. My only complaint is I used Mayo with olive oil and did not like the flavor. It didn't taste like chicken salad. I will definitely keep it fattening and use regular mayo and maybe even pepper it some. We didn't use the almonds (I didn't have any on hand but I'm sure that would only enhance the recipe. We also cut up some Vienna bread and had it as sandwiches. So good.

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Great basic recipe - she tends to go heavy on the mayo so I've learned to cut it back or use plain yogurt instead, and this one is perfect with it!
Someone asked about how to cook the chicken - if you're cooking breasts to cut up & use in a recipe, just lay them in a baking dish, lightly salt (NO other spice, oiil, butter, etc and bake at 325 for 30-40 minutes depending on the thickness. Cool and dice - make extras to refrigerate or freeze for later use!

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This was the best! After making it a couple of times I figured I would try canned white chicken to replace the cubed chicken and then I used pecans instead of almonds.. The Best just got better!

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This is a great basic recipe. I use scallions and swap out half of the mayo for sour cream. Trust me....totally makes it!!

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I made this recipe for a luncheon with friends. Everyone loved it. It's so simple and just delicious! Because of the lemon it has a wonderful, fresh taste.