This is a really versatile salad that can be used in a sandwich, a green salad or wrapped in lettuce leaves, as shown here. I send this to school with my kids with rice crackers for dipping.
Prep time: 10 minutes
Total time: 15 minutes
Yield: 3 1/2 cups
2 c. chopped cooked chicken
1/3 c. red onion (about 1/2 small onion), finely diced
1 rib celery cut into strips and finely chopped
1/4 – 1/3 c. mayonnaise (Best Foods GFCF, but not soy-free)
1 apple, cored, peeled and finely chopped (if you like tart, use a Granny Smith)
1/4 c. roasted almonds, (roughly chopped, if whole)
1/4 tsp. salt
- Mix all ingredients together, stirring until well combined. Doubles easily.