I’ve got the PSL of fall salads for you right here! It’s completely basic, but the surprise twist of almond butter instead of mayo is so good! It’s rich and savory, crunchy, a tiny bit sweet, and a little tangy too. Doesn’t that sound exciting to eat?? (*Pumpkin Spice Latte if you were going to google, Mom…)
Chop everything up – the chicken, celery, apples and almonds:Whisk together the dressing in the bowl first, then dump everything else in:It’s that simple! Stick it on a salad or in a sandwich, whatever makes you happy…
Almond Butter Chicken Salad
- 3 cups chicken, shredded or cubed
- 1 cup diced apples (or halved red grapes)
- 1.5 cups diced celery
- 1/4 cup almonds, chopped
- 1/4 cup raisins
- 3 Tablespoons almond butter
- 3 Tablespoons olive oil
- 2 Tablespoons apple cider vinegar
- 2 teaspoons Dijon mustard
- 1/2 teaspoon salt
Whisk together all of the dressing ingredients in a medium to large bowl.
Add all of the chopped salad ingredients to that bowl and toss to combine until everything is coated in dressing.
Serve on a bed of arugula, in lettuce cups, on sandwich bread, or however you’d like to eat it! Save any leftovers in the fridge for several days.