Apricot Chicken Salad with Blanched Almonds (Paleo, GAPS, SCD, dairy free)

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Last Updated on March 30, 2023

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Chicken salad… the thought of it used to make me gag.  (Please excuse my colorful language and the uncouth picture I just placed in your mind. Ahem.)  Bear with me, I’m Italian and chicken salad dripping in mayo wasn’t exactly something I grew up eating. (Although my Aunt Nettie made a killer chicken salad made with olive oil, fresh garlic and roasted red peppers….now THAT’S my kinda chicken salad!)

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After living in the South (say-yowth) so long, I’ve come to enjoy a cracker chicken salad (oops, there I go with colorful phrases again, excuse me), as long as it’s not soggy with mayo.

I love this dish served in a ripe, hollowed out tomato, or scooped on top of a big salad.  It’s easy to throw together and makes a nice lunch or light supper.

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Apricot Chicken Salad with Blanched Almonds (Paleo, GAPS, SCD, dairy free)

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  • Author: Jen/ My BIG FAT Grain Free Life

Ingredients

Units Scale
  • 5 cups chopped cooked chicken
  • 2 stalks celery, diced
  • 1/4 cup red onion, finely diced
  • 1 cup unsulfured dried apricots, diced
  • 3/4 cup blanched slivered almonds
  • scallions (optional)
  • Dressing:
  • 3/4 cup Avocado Mayo
  • 1 tablespoon dijon or course grain mustard
  • 1 tablespoon honey
  • 1 teaspoon sea salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon garlic powder

Instructions

  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.