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Healthy Lemon Almond Chicken Salad

So, I had this post all written and ready to publish, then it mysteriously disappeared. Like, hit save and *poof*—everything was gone. So you’ll have to take my word that it was probably the most interesting, witty piece of food writing known to man.

Healthy Lemon Almond Chicken Salad

Or probably not. Guys, my brain is totally fried. Looooong hours, too much on my plate, getting ready for travel, not sleeping well. I know from experience that the way I’m living right now is a no-fail recipe for gaining weight (I have last fall to prove it). I’ve had absolutely no time or energy to cook, but I knew that if I didn’t make something I’d end up having a Farm Burger #4 chicken burger every day for lunch. Which…hello, 15 pounds.

Healthy Lemon Almond Chicken Salad done

So this caught my eye a few weeks ago. I’m a sucker for chicken salad. All of it. All the kinds. But I tend to be lazy about making it, because it takes a number of ingredients and then I eat it so fast. Plus, it’s not always the healthiest.

lemon almond chicken salad green onions lemon

lemon almond chicken salad lemon zest

The ingredients for this chicken salad were super simple. And more importantly, healthy. I didn’t even cook my own chicken breasts. Just saute up cooked chicken with some spices, zest the lemon, slice the scallions, and you’re rockin’ and rollin’. It’s light and fresh and perfect for August in Georgia (and a healthy work lunch).

lemon almond chicken salad chicken cooked

Heat a skillet over medium heat and add the olive oil. Place the chicken in the skillet and season with the tarragon, salt, and garlic powder, and cook for around 5 minutes—until it’s golden and seasoned up. Remove from heat and let the chicken cool.

lemon almond chicken salad green onions chopped

lemon almond chicken salad lemon zested

While the chicken is cooking, add the almonds to a small nonstick skillet on medium-low heat. Stir constantly, until the almonds toast and get golden brown and fragrant, about 5-ish minutes. Don’t take your eye off them, they will burn in a hot second! Remove the almonds and let them cool as well.

Slice the green onions and zest and juice the lemon.

Lemon Almond Chicken Salad

Put the chicken, almonds, lemon zest and juice, green onions and greek yogurt in a large bowl. Stir to combine.

lemon almond chicken salad combined

You can add a tablespoon of mayo if you want, I didn’t have any, and honestly don’t think it needs it (though let’s be honest, everything’s better with mayo…). Taste the chicken salad and season with more salt and pepper if desired.

Healthy Lemon Almond Chicken Salad closeup

You can add more yogurt if you want a creamier salad (I usually do). It gets even better when it sits overnight, so feel free to make it the night before!

Healthy Lemon Almond Chicken Salad finished

If you haven’t tried these Trader Joe’s 12-Grain crackers, they are THE BEST. Seriously, I want them with everything, they’re the only cracker I eat.

Healthy Lemon Almond Chicken Salad

  • 1 pound of pre-cooked chicken (like rotisserie), diced very small or shredded
  • 1 teaspoon of dried tarragon
  • 1/2 teaspoon of garlic powder
  • 1/2 teaspoon of coarse sea salt
  • 2 tablespoons of olive oil
  • 1/2 cup of sliced almonds
  • Zest and juice of 1 small lemon (go light on the lemon juice)
  • 4 green onions, sliced (white and light green parts)
  • 3/4 cup plain greek yogurt (I recommend whole or 2%)

Heat a skillet over medium heat and add the olive oil. Place the chicken in the skillet and season with the tarragon, salt, and garlic powder, and cook for around 5 minutes—until it’s golden and seasoned up. Remove from heat and let the chicken cool.

While the chicken is cooking, add the almonds to a small nonstick skillet on medium-low heat. Stir constantly, until the almonds toast and get golden brown and fragrant, about 5-ish minutes. They can burn in a second so keep an eye on them! Remove the almonds and let them cool as well.

Put the chicken, almonds, lemon zest and juice, green onions and greek yogurt in a large bowl. Stir to combine. You can add a tablespoon of mayo if you want, but I didn’t feel it needed it. Taste the chicken salad and season with more salt and pepper if desired. You can add more yogurt if you want a creamier salad (I usually do). It gets even better when it sits overnight, so feel free to make it the night before!

Original recipe from How Sweet Eats

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