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Toasted Almond and Chicken Salad Recipe

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This recipe for Toasted Almond and Chicken Salad, by , 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!

Contributor:  
Contributor:  
Joanna Swift

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
cup plain yogurt
cup sour cream
1 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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