Almond Chicken Salad Lettuce Boats with Tomatoes

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Well Happy Friday!

Another week has come and gone. Now what? Any fun plans for the weekend? I am going out to dinner tonight (duh) and watching my sweet little niece tomorrow afternoon – yay! She’s so much fun. I will see if I can get any good pictures of her to share with you – she’s a fast one these days. 😉

so for this post today, I am sharing with you another simple and healthy recipe. Perfect for lunch or even dinner if you are eating on the lighter side. My favorite part of this dish? It’s easy! AND you can make it however you would like by adding more or less of the ingredients. I decided to make this a light chicken salad because I was bringing it to work for lunch. I am not a fan of eating a large lunch during the week. Ew. I usually feel sick and want to go to bed so I try to stay away from all that.

Poaching the chicken is key here. I have tried making chicken salad with baked chicken and it doesn’t have the same texture as poached chicken. Remember, I am weird when it comes to chicken so it has to be right before I eat it. I also boil it in some kind of broth, whether it’s chicken or veggie broth. This helps add more flavor and also takes away that “chickeny” gross flavor.

This would be great on a sandwich or in a wrap as well – have fun with it and enjoy!

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Yield: 4 servings

Chicken Salad

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Fresh, crunchy Almond Chicken Salad served in butter lettuce boats with juicy tomatoes and a sprinkle of almonds. Ready in just 25 minutes, this light and flavorful dish is perfect for lunch or quick dinner.

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

• 3 boneless, skinless chicken breasts
• 32 ounces vegetable or chicken broth (or enough to cover chicken)
• 1/2 teaspoon black pepper, divided
• 1/4 teaspoon garlic powder
• 1/4 teaspoon dried parsley
• 1/4 teaspoon paprika
• Salt to taste
• 1/4 cup mayonnaise
• 2 celery ribs, sliced
• Butter lettuce leaves
• 2 tomatoes, sliced
• Sliced almonds

Instructions

1. In a large pot, add 3 chicken breasts, 32 ounces of broth, 1/4 teaspoon black pepper, and 1/4 teaspoon garlic powder. If the broth doesn’t fully cover the chicken, add water until submerged.
2. Turn the heat to medium-high and bring the broth to a boil. Once boiling, reduce the heat to low and let the chicken simmer for 10–15 minutes, or until cooked through.
3. Remove the chicken from the pot and let it cool. Once cooled, shred or cut the chicken into chunks.
4. In a large bowl, combine the shredded chicken with 2 sliced celery ribs, 1/4 cup mayonnaise, 1/4 teaspoon black pepper, 1/4 teaspoon dried parsley, and 1/4 teaspoon paprika. Mix until evenly coated. Taste for seasoning - add more salt and pepper to your liking.
5. Serve the chicken salad on butter lettuce leaves with sliced tomatoes and a sprinkle sliced almonds on top.

Notes

• Adjust the seasonings to your taste. The broth usually adds enough salt, so additional salt may not be necessary.
• For a creamier chicken salad, add a few more tablespoons of mayonnaise.
• Storage: Store any leftover chicken salad in an airtight container in the refrigerator for up to 3–4 days. Keep the lettuce and tomatoes separate until ready to serve to prevent sogginess.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving:Calories: 290Total Fat: 16gSaturated Fat: 3gUnsaturated Fat: 13gCholesterol: 87mgSodium: 1031mgCarbohydrates: 5gFiber: 1gSugar: 3gProtein: 30g

Nutrition information is automatically calculated. Use as an approximation only.

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Source: Stuck on Sweet