Vincent's Chicken Salad

Vincent's Chicken Salad

A savory chicken salad with celery and toasted almonds

PreparationCookingReady inYield
45 minutes45 minutesOne hour and 30 minutes4 servings


Olive oil2 tbsp
Mayonnaise0.5 cu
Sliced almonds0.33 cu
Chicken thighs20 oz
Green onions0.5 cu
Celery0.5 cu
Shallot0.25 cu
Garlic3 clvs
Oregano0.5 tbsp
Dried basil0.5 tbsp
Thyme0.25 tbsp
Lowry’s seasoned salt0.5 tbsp
Kosher salt1 tsp
Black pepper1 tsp


  1. Sear chicken in olive oil and season with salt, pepper, and Italian herbs.
  2. Chop shallots, celery, and green onions.
  3. Add garlic to chicken and finish searing.
  4. Toast sliced almonds over medium heat for 5 minutes.
  5. Combine diced shallots, green onions, and celery in a large bowl.
  6. Chop chicken and combine with vegetables.
  7. Stir in mayo until desired consistency and season with Lowry’s salt.
  8. Serve on sandwiches or lettuce wraps.
  9. Enjoy!

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Nicholas Vincent-Hill

Nicholas Vincent-Hill

Software engineer, trader, and amateur chef

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