- 3 skinless, boneless chicken breast halves
- 1 stalk celery
- 1 onion
- 1/2 teaspoon minced garlic
- 4 eggs
- 1 large red apple, diced
- 6 small sweet pickles, diced
- 1 (3 ounce) package sliced almonds
- salt and pepper to taste
- crushed red pepper to taste
- 1/4 cup mayonnaise
- Over medium-high heat, bring a medium pot of lightly salted water to boil. Add chicken, celery, a slice of the onion, and garlic. Reduce heat to medium and simmer for 1 hour.
- Chop remaining onion and set aside.
- Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
- Drain chicken, discarding boiled vegetables. Chop chicken when cool.
- In a medium bowl, mix the apple, onion, pickles, almond and salt, if desired. Add black and red pepper to taste. Stir in enough mayonnaise until the mixture sticks together well.
- Cover a serving dish with lettuce leaves. Mound the chicken salad in the middle, and sprinkle with additional almonds, if desired. Serve with crackers.
05/05/2018
recipepes.com
Nutty Chicken Salad, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
