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Chicken-Almond Salad


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Chicken-Almond Salad





Makes approximately 3½ cups.

1 3/4 to 2 pounds frozen boneless, skinless chicken breasts, such as Tyson
1 quart chicken stock
1 cup mayonnaise
1/4 cup fresh lemon juice
1/2 teaspoon salt
1/3 cup diced celery
1/2 cup chopped skinless almonds, toasted


• In a large saucepan, combine chicken and stock. Bring to a boil over high heat.

Reduce heat to a simmer, cover, and poach chicken until firm and opaque white

with no pink remaining, 20 to 35 minutes.
• Remove chicken from stock, and let chicken cool. Chop into very small pieces.

Set aside.
• In a medium bowl, combine mayonnaise, lemon juice, and salt, whisking well.

Add chicken, celery, and almonds, stirring until combined.
• Refrigerate in an airtight container until cold, approximately 4 hours and up to

2 days, before using.

NOTE: Serve Chicken-Almond Salad in Bread Baskets .



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