Vincent's Chicken Salad
A savory chicken salad with celery and toasted almonds
| Preparation | Cooking | Ready in | Yield |
|---|---|---|---|
| 45 minutes | 45 minutes | One hour and 30 minutes | 4 servings |
Ingredients
| Name | Quantity |
|---|---|
| Olive oil | 2 tbsp |
| Mayonnaise | 0.5 cu |
| Sliced almonds | 0.33 cu |
| Chicken thighs | 20 oz |
| Green onions | 0.5 cu |
| Celery | 0.5 cu |
| Shallot | 0.25 cu |
| Garlic | 3 clvs |
| Oregano | 0.5 tbsp |
| Dried basil | 0.5 tbsp |
| Thyme | 0.25 tbsp |
| Lowry’s seasoned salt | 0.5 tbsp |
| Kosher salt | 1 tsp |
| Black pepper | 1 tsp |
Directions
- Sear chicken in olive oil and season with salt, pepper, and Italian herbs.
- Chop shallots, celery, and green onions.
- Add garlic to chicken and finish searing.
- Toast sliced almonds over medium heat for 5 minutes.
- Combine diced shallots, green onions, and celery in a large bowl.
- Chop chicken and combine with vegetables.
- Stir in mayo until desired consistency and season with Lowry’s salt.
- Serve on sandwiches or lettuce wraps.
- Enjoy!
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