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Toasted Almond and Chicken Salad Recipe

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This recipe for Toasted Almond and Chicken Salad is from Junction First Presbyterian Church's Timeless Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 small boneless, skinless chicken breasts
1 TBSP cooking oil
2 TBSP slivered almonds
3 ribs celery, sliced
1 bunch chives, finely chopped
½ cup plain yogurt
¼ cup sour cream
1½ tsp tarragon
1 bag (10 oz.) mixed salad greens
Directions:
Directions:
In large skillet, lightly brown chicken in oil. Remove to cutting board and let cool. Then chop into bite-size pieces.

Wipe skillet; then use it to toast and stir almonds until slightly browned, about 2 - 3 minutes.

Combine chicken, celery, chives, yogurt, sour cream, and tarragon in large bowl. Mix, cover, and chill at least 1 hour up to 24 hours.

Stir in almonds and season to taste with salt and pepper. Serve cold
Number Of Servings:
Number Of Servings:
4

 

 

 

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