Chicken Salad With Toasted Almonds,Apples,and Tarragon
A simple and quick recipe to use up leftover chicken.The toasted almonds and celery add a delicious crunch,and the apples a pop of sweetness.I like boiled chicken,but of course chicken salad is perfect for leftover roasted chicken that's a little too dry.You can always make more of the dressing if you want it to be moister.
Ingredients
6 serv.- whole chicken breasts, cooked↗2
- stalks celery, without leaves↗3
- pink apple (such as gala or pink lady)↗1
- cup thinly sliced almonds3⁄4
- cup thick mayonnaise1
- tablespoons apple cider vinegar↗2 1⁄2
- tablespoon honey↗1
- teaspoons dried tarragon2
- teaspoon cayenne pepper↗1⁄4
- teaspoon fresh ground black pepper↗1⁄2
Step-by-step instructions
- 1
Remove the chicken meat from the bones and discard any skin,fat,or gristle.Chop the chicken into small bite sized pieces.
- 2
Wash the celery and apples.Cut the celery stalks in half lengthwise and slice thinly.Chop the apples.
- 3
Heat a pan over medium heat without oil.Add the almonds and toast,stirring constantly ,until they smell toasty and a very lightly golden.Remove from the pan to prevent further browning and add to the chicken,celery,and apples.
- 4
Whisk together the mayo,apple cider vinegar,honey,and spices.Taste the dressing and adjust to your taste.
- 5
Add the chicken mixture to the dressing and serve over a bed of lettuce or on toast.Chill all leftovers!
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