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    Home » Budget Meals

    Chicken Salad with Almonds and Rosemary

    Jun 5, 2014 · Modified: Jul 1, 2020 by Andrea · This post may contain affiliate links · This blog generates income via ads ·

    Jump to Recipe Print Recipe

    Chicken Salad with Almonds and Rosemary - Andrea Meyers

    There’s only two more weeks until The Fit Foodie 5K Race Weekend here in Fairfax, Virginia, and my feet have been hitting the pavement several times a week to prepare. It’s a pretty big day for me because this is my first 5K since starting cancer treatment last year. My break from cancer treatment is coming to an end, so I am enjoying this last month before we have to start again.

    I like to eat healthy, but this past year has really put the whole idea of “healthy” in specific relief for me. Though we have fun and indulge for special occasions, I have spent many, many hours studying ways to fine-tune our meals to keep them as healthy as possible, and frankly easy for me to prepare because cancer treatment can be exhausting. Though I normally love to cook, some days it’s really hard to muster the energy to face the food preparation and the ensuing clean up. For summer, salads and sandwiches make life much easier, and we really like this sandwich recipe for chicken salad with almonds and rosemary from the Cooking Light Dinnertime Survival Guide. The flavors appeal to me, with fresh rosemary and green onions from our garden, plus tangy Dijon mustard and smoked almonds for crunch. We pile it on buns or whole grain bread and have a side salad with it, a great meal for hot summer days, and it gives me a good protein boost for my exercise routine.

    Recipe Notes

    Make it gluten free using GF buns and rolls. Also make sure that the mayonnaise is gluten free.

    You can make this a day ahead and keep in the refrigerator until time to eat. Try it with other nuts, such as pistachios.

    If you don't have any leftover roasted chicken, use rotisserie chicken.

    Chicken Salad with Almonds and Rosemary - Andrea Meyers
    Print Pin

    Chicken Salad with Almonds and Rosemary

    Adapted from Cooking Light Dinnertime Survival Guide, by Sally Kuzemchak.
    Prep Time10 mins
    Total Time10 mins
    Course: Sandwich
    Cuisine: American
    Diet: Gluten Free
    Keyword: almonds, chicken
    Servings: 4
    Calories: 369kcal
    Author: Andrea Meyers

    Equipment

    • medium bowl

    Ingredients

    • 12 ounces roasted boneless skinless chicken breast (chopped)
    • 4 green onions (chopped)
    • ¼ cup chopped smoked almonds
    • ¼ cup plain fat-free yogurt
    • ¼ cup gluten-free mayonnaise
    • 1 teaspoon chopped fresh rosemary
    • 1 teaspoon Dijon mustard
    • ⅛ teaspoon sea salt
    • ⅛ teaspoon freshly ground black pepper
    • 4 gluten-free bread or buns
    US Customary - Metric

    Preparation

    • In the medium bowl, stir together the chicken, green onions, almond, yogurt, mayonnaise, rosemary, Dijon mustard, sea salt, and black pepper. Refrigerate until ready to use. Serve on bread or buns, or on top of a pile of greens.

    Nutrition

    Calories: 369kcal | Carbohydrates: 40g | Protein: 23g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 57mg | Sodium: 687mg | Potassium: 450mg | Fiber: 3g | Sugar: 5g | Vitamin A: 145IU | Vitamin C: 3mg | Calcium: 84mg | Iron: 1mg
    Tried this recipe?Share in the comments!

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    Panini with Prosciutto, Fontina, Spinach and Slow-Roasted Tomatoes - Andrea Meyers
    Panini with Prosciutto, Fontina, Spinach and Slow-Roasted Tomatoes

    More Sandwich Recipes From Other Blogs

    • The Healthy Maven – Avocado Tuna Salad
    • Panini Happy – Smashed Chickpea and Avocado Panini
    • Jessiker Bakes – Caprese Sandwich with Parsley Pesto
    • The Perfect Pantry – Grilled Portabello Mushroom and Goat Cheese Sandwich

    [Disclosure: I am a member of the Cooking Light Bloggers' Connection.]

    « Chickpea Curry with Spinach and Tomatoes
    Artichoke and Spinach Hummus »

    Reader Interactions

    Comments

    1. Jessica @ Jessiker Bakes says

      June 05, 2014 at 11:25 pm

      This chicken salad looks delicious! Thanks for sharing my link Andrea!

      • Andrea says

        June 06, 2014 at 6:22 pm

        Thanks Jessica! That tuna and avocado combination is calling my name. 🙂

    2. TexaDeb says

      June 13, 2014 at 8:43 am

      Andrea - I've made this twice now and can't say enough about how delicious it is. We had it once on top of arugula and once with another time with cut red grapes mixed in. The additions of rosemary and smoked almonds takes what could be seen as a summertime staple right over the top!

      • Andrea says

        June 20, 2014 at 10:02 am

        Yay, I'm so glad you like it!

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