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Chicken Salad Sandwich on Plate

Dill and Toasted Almond Chicken Salad with Grapes

Packed with incredible flavors.
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  • 1/2 cup raw slivered almonds
  • 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
  • 1/2 cup 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
  • 1/4 teaspoon salt or salt to taste


  • 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.