My sister-in-law, Roxanna Zalmanek, made a big batch of this at a family reunion. We all loved it and I asked for the recipe.
To me, it’s the Smokehouse almonds that make this so tasty. The first time I made it, I used extra almonds, which made it too salty. I had some broccoli slaw (just veggies, no dressing) in the refrigerator, so I threw in a handful of that. Everyone liked the results, and most asked for seconds. I’ve also added sliced grapes; the sweetness of the grapes is a nice balance for the salty almonds and seasonings.
Roxanna also suggested using sesame oil and raw almonds for an Asian flavor. This is proving to be a versatile recipe.
By the way, have you noticed how many types of mayonnaise there are now? Olive oil and avocado mayo are my current favorites.
The chicken salad can be served in several ways: as a main dish, on a bed of salad greens, on a sandwich, and as a dip with crackers.
Preparation time: 20 minutes Total time: 20 minutes
Specialized kitchen utensils:
- Nothing special for this one, although a food chopper makes it easier to chop the almonds
- 2 cups rotisserie chicken, diced or shredded
- 1/4 cup avocado oil
- 1/4 to 1/2 cup mayonnaise (I used 1/2 cup, which made it creamier)
- 1/4 cup green onion, chopped
- 1/2 cup Blue Diamond Smokehouse almonds, chopped
- 2 to 3 tsps McCormick Montreal seasoning (2 tsps if you want to cut down on salt)
- 1/2 tsp red pepper flakes
Optional Ingredients for Basic Recipe:
- 1 handful or more broccoli slaw (shredded broccoli stocks, carrots, and red cabbage)
- 1 handful sliced green grapes
Optional Ingredients for Asian Chicken Salad:
- 1/4 cup sesame oil (instead of avocado oil)
- 1/2 cup raw almonds (instead of Smokehouse almonds)
Mix oil, mayonnaise, Montreal seasoning, and red pepper flakes together in a medium-sized bowl. Add remaining ingredients and stir.