toasted almond chicken saladby sincerelycaroline
makes approximately 4 cups
1/3 cup sliced raw almonds
4 cooked chicken breasts, diced
2 medium celery stalks, chopped
1 cup plain Greek yogurt
sea salt and ground pepper, to taste
**NOTE: Try placing your raw chicken breasts in a pan 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. 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 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!