Almond Chicken Salad for Dips Sandwiches
Elevate your lunch game with this Almond Chicken Salad designed for dips and sandwiches—a versatile and irresistibly creamy dish that’s perfect for any occasion. This easy-to-make recipe combines tender cooked chicken with a luscious dressing made from tangy Greek yogurt, rich mayonnaise, and just a hint of Dijon mustard and fresh lemon juice for brightness. Toasted sliced almonds add a satisfying crunch, while diced celery, red onion, and parsley deliver bursts of freshness in every bite. Whether you’re scooping it up with crisp crackers and veggies for a crowd-pleasing appetizer or layering it between bread or wraps for a hearty meal, this chicken salad is a winner. Ready in just 15 minutes, it’s the ultimate blend of simplicity and gourmet flair, making it a go-to recipe for picnics, lunches, or quick weeknight meals!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 2 cups Cooked chicken (shredded or diced)
- 0.5 cup Mayonnaise
- 0.25 cup Greek yogurt (plain)
- 0.5 cup Sliced almonds (toasted)
- 0.5 cup Celery (chopped)
- 0.25 cup Red onion (finely chopped)
- 2 tablespoons Fresh parsley (chopped)
- 1 teaspoon Dijon mustard
- 1 tablespoon Lemon juice (freshly squeezed)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper (freshly ground)
Instructions
Start by preparing your ingredients. Cook and shred or dice the chicken if it is not already pre-cooked. Chop the celery, red onion, and parsley, and toast the sliced almonds in a dry skillet over medium heat until golden brown and fragrant.
In a large mixing bowl, combine mayonnaise, Greek yogurt, Dijon mustard, and lemon juice. Whisk together until smooth and creamy.
Add the shredded or diced chicken, toasted almonds, chopped celery, red onion, and parsley to the bowl. Mix gently to evenly coat all ingredients with the creamy dressing.
Season the chicken salad with salt and freshly ground black pepper. Taste and adjust the seasonings as needed.
Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together.
Serve the almond chicken salad as a dip with crackers, vegetables, or tortilla chips. Alternatively, use it as a filling for sandwiches, wraps, or lettuce cups.
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
509 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.8 g | 45% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 113 mg | 38% | |
| Sodium | 579 mg | 25% | |
| Total Carbohydrate | 5.7 g | 2% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 1.9 g | ||
| Protein | 42.4 g | 85% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 83 mg | 6% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 521 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
