Maggie’s Bakery Chicken Salad

Maggie’s Bakery Chicken Salad

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1 cup sliced almonds, toasted

2 whole skinless chicken breasts

1 tart Granny Smith Apple, cored and diced

2 stalks celery, diced

1 green onion, sliced

1/4 cup red onion, minced

1/4 cup flat leaf parsley,chopped

1/2 -1/4 cup mayonnaise, homemade or store bought

If using store bought add 2-3 tsp. Dijon mustard, to taste

salt and pepper, to taste

Toast almonds on a baking sheet in a single layer in oven set at 350 degrees 7-9 minutes or until golden.

Fill saute pan 2/3 full of water and bring to boil, reduce to simmer and add chicken breasts. Cover and simmer for 10 minutes or until done, showing no pink.

Remove finished chicken to plate and allow to cool. Dice cooled chicken.

Add all ingredients except almonds and combine. Do not add almonds until just ready to eat so that they maintain their crisp texture. Serve as salad or filling for sandwiches.

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