toasted almond apple chicken saladby sincerelycaroline
makes approximately five 1/2-cup servings
1/4 cup + 2 Tablespoons sliced almonds
3 cooked boneless chicken breasts
1 medium apple, diced
3 medium celery stalks, diced
6 ounces plain Greek yogurt
salt and pepper to taste
**NOTE: Try placing your raw chicken breasts in a Dutch oven (or oven-safe pot with lid) and covering with gluten-free broth. Cover dish and bake until thoroughly cooked, about 35-45 minutes.
(1) Preheat oven to 350 degrees. Spread almonds on a small baking sheet and toast for 6 minutes, or until golden brown. Remove from oven and almonds in a small bowl, allowing them to cool completely.
(2) Using a cutting board and sharp knife, cut cooked chicken breasts into small chunks. Place in a large bowl.
(3) Add apple, celery, yogurt, sea salt and pepper to the chicken, stirring to combine. Sprinkle almonds on top and stir to incorporate. Enjoy with gluten-free bread or crackers, or serve over mixed greens!