Apricot Chicken Salad with Blanched Almonds (Paleo, GAPS, SCD, dairy free)
  • 5 cups chopped cooked chicken
  • 2 stalks celery, diced
  • ¼ cup red onion, finely diced
  • 1 cup unsulfured dried apricots, diced
  • ¾ cup blanched slivered almonds
  • scallions (optional)
  • Dressing:
  • ¾ cup Avocado Mayo
  • 1 tablespoon dijon or course grain mustard
  • 1 tablespoon honey
  • 1 teaspoon sea salt
  • ¼ teaspoon pepper
  • ¼ teaspoon garlic powder
  1. Toast almonds in preheated 300F oven until fragrant and barely golden brown. Set aside to cool.
  2. In a large bowl, toss together first five ingredients (including cooled almonds).
  3. In a smaller bowl, whisk together dressing ingredients.
  4. Pour over chicken mixture and stir well to combine.
  5. Top with scallions if desired.
Recipe by my BIG FAT grain free life at http://mybigfatgrainfreelife.com/2012/05/apricot-chicken-salad-with-blanched-almonds-gf-dairy-free.html