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

1. Mix all ingre­di­ents together, stir­ring until well com­bined. Dou­bles easily.