Almond 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. My sister-in-law, Roxanna Zalmanek, made a big batch 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. If I’ve got fresh broccoli in the refrigerator, I’ll shred the stems.
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.
Preparation time: 20 minutes
Total time: 20 minutes (plus an hour in the refrigerator before serving)
- The almonds are easier to chop with a Manual Food Chopper.
- If you want to shred a few broccoli stalks instead of buying broccoli slaw, you’ll need an 8-Cup Compact Food Processor or a Boxed Grater.
- 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
- 1/3 cup Blue Diamond Smokehouse almonds, chopped (add more to taste)
- 2 tsps McCormick Montreal seasoning
- 1/2 tsp red pepper flakes
- 1 handful or more broccoli slaw (or shredded broccoli stocks), optional
- 1 handful of sliced green grapes, optional
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 in a medium-sized bowl. Add remaining ingredients and stir.
Store in the refrigerator for one hour before serving.