Chicken Salad with Dill, Toasted Almonds and Grapes
This chicken salad with dill, toasted almonds and grapes is packed with incredible flavors.
Ingredients
For the Toasted Almonds:
- 1/2 cup raw slivered almonds
For the Chicken Salad:
- 1-1/2 cups bite size piece of cooked chicken
- 5 medium size stalks of celery
- 3/4 cup chopped celery
- 2 green onions chopped (including the green tops)
- 1/2 cup seedless red grapes cut in half
- 2 teaspoons Dijon mustard
- 1/2 cup mayonnaise
- 1 tablespoon dried dill
- 1/2 teaspoon ground black pepper
- 3 teaspoons apricot preservatives
- Toasted Slivered Almonds
- 1/4 teaspoon salt or salt to taste
Instructions
- For the Toasted Almonds - Heat a small skillet on low heat and add the raw slivered almonds. Stir the almonds continuously (watch them closely because they brown super fast).
- When the almonds start to turn a light brown (about 3 or 4 minutes), remove them from the heat and set aside to cool.
- For the Chicken Salad - While the almonds are cooling, to a medium size bowl, add the pieces of cooked chicken, celery, green onions and grapes.
- To the bowl, add mustard, mayonnaise, dill, pepper, salt, and apricot preserve and stir together.
- Add the toasted almonds and stir. Do a taste test and add more salt if needed.
- Serve right away or chill in the refrigerator before serving.
- Serve on your favorite sandwich bread, on top of a salad, or on bite-size pieces of French bread as an appetizer.