Almond Chicken Salad

1. Preparation

Cook the chicken breasts: Bring a pot of water to a boil, add salt, and carefully add the chicken breasts.

Reduce heat and simmer for about 15 minutes or until fully cooked. Remove from water and let cool.

While the chicken is cooling, chop the celery and green onions finely.

Toast the almonds in a dry skillet over medium heat for 3-5 minutes, stirring frequently until golden. Remove from heat and let cool.

In a small bowl, prepare the dressing by combining mayonnaise, Greek yogurt, lemon juice, salt, and pepper. Mix well.

2. Cooking

Once the chicken is cool, shred it into bite-sized pieces using two forks or by hand.

In a large mixing bowl, combine the shredded chicken, chopped celery, green onions, and toasted almonds.

Add the dressing to the bowl and gently mix everything together until well-coated.

Taste the salad and adjust seasoning with more salt, pepper, or lemon juice as needed.

Serve immediately on a bed of lettuce or in a sandwich, or refrigerate for 30 minutes for flavors to meld.