Creamy Chicken Salad with Toasted Almonds

The Story Behind the Recipe

Sweetheart, this creamy chicken salad with toasted almonds isn’t just a recipe — it’s a little piece of my heart. I can still remember the very first time I made it. It was one of those golden summer afternoons when the air smelled like freshly cut grass, and the cicadas were singing in the trees. I had just finished tidying up the kitchen after Sunday supper and noticed there was a bit of roast chicken left on the counter.

Now, in our home, nothing ever went to waste. Granny always said, “If you’ve got good food, find a way to love it twice.” So I set about making something simple but special — something that could stretch those leftovers into a whole new meal. I grabbed a handful of celery from the garden, a few sweet grapes from the vine, and the almonds I had roasted that morning for a cake that never happened.

By the time the chicken, grapes, and almonds came together with that creamy dressing — a touch of mayo, a spoon of Dijon, and a little squeeze of lemon — I knew I’d stumbled upon something special. My husband walked in, took one sniff, and said, “Darlin’, you’ve outdone yourself.” From then on, this salad became our go-to for picnics, church gatherings, and even lazy summer suppers on the porch.

So here it is, from my kitchen to yours — a bowl full of nostalgia, flavor, and simple joy.

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What Makes This Recipe Special

Now, there are plenty of chicken salads out there, but this one, my dear, has that extra touch of comfort that you just can’t buy in a store.

Here’s what makes my creamy chicken salad with toasted almonds truly shine:

• A perfect balance of texture: Tender chunks of chicken mingle with the satisfying crunch of celery and the gentle snap of toasted almonds. It’s a dance of textures that keeps every bite interesting.
• A dressing that hugs the ingredients: Creamy, tangy, and lightly sweet, the dressing binds everything together without being heavy or greasy. It’s smooth as silk and coats every morsel just right.
• A hint of sweetness: Red grapes or dried cranberries give it that little burst of freshness and sweetness that complements the savory chicken perfectly.
• A make-ahead wonder: Like many great dishes, this one gets even better after chilling. The flavors blend and deepen overnight, making it ideal for busy days or entertaining.
• Versatility at its finest: Whether you’re serving it in sandwiches, on crisp lettuce, or in dainty tea cups for a brunch, it fits every occasion with ease and grace.

It’s the kind of recipe that brings generations together — comforting, dependable, and made with love.

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Ingredients – Fresh, Simple & Full of Flavor

Before we start, let me tell you something Granny always reminded me: “The secret to a good dish lies in the freshness of your ingredients.” So take a moment to pick the best you can find — it truly makes a difference.

🐔 For the Salad

• 3 cups cooked chicken breast, diced or shredded (roasted, grilled, or poached — use what you love)
• ½ cup celery, finely chopped for that fresh crunch
• ½ cup red grapes, halved (or ⅓ cup dried cranberries if you prefer a tangy touch)
• ¼ cup green onions, chopped for mild flavor
• ⅓ cup toasted almonds, roughly chopped for texture
• 2 tablespoons fresh parsley, minced for color and brightness

🥣 For the Creamy Dressing

• ½ cup mayonnaise (real, full-bodied mayo gives the best taste)
• 2 tablespoons sour cream (adds smoothness and depth)
• 1 teaspoon Dijon mustard (a whisper of sharpness that ties it all together)
• 1 teaspoon lemon juice, freshly squeezed
• ½ teaspoon salt
• ¼ teaspoon black pepper
• Optional: ½ teaspoon honey (for a soft, balancing sweetness)

💡 Granny’s Tip: If you have homemade mayonnaise or even a touch of buttermilk on hand, use it. It gives the dressing that old-fashioned richness you just can’t find in a jar.

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Step-by-Step Cooking Instructions

Step 1: Prepare the Chicken

If you’re starting with uncooked chicken, you can poach or roast it.

• To poach: Place 2 large chicken breasts in a saucepan, cover with water or chicken broth, and simmer gently for 15–20 minutes until tender. Let them cool before dicing or shredding.
• To roast: Drizzle the chicken with olive oil, sprinkle salt and pepper, and bake at 375°F for 25 minutes. Once cooled, slice into small cubes.

💭 Granny’s Note: I often use leftover Sunday roast chicken. The extra seasoning and roasted flavor make the salad even more heavenly.

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Step 2: Toast the Almonds

Place your sliced or chopped almonds in a dry skillet over medium heat. Stir often for 3–5 minutes, until they’re golden and fragrant.

The smell will fill your kitchen with a lovely, nutty aroma — don’t walk away, sugar, because they can burn fast! Once toasted, spread them on a plate to cool completely.

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Step 3: Make the Creamy Dressing

In a medium bowl, whisk together the mayonnaise, sour cream, Dijon mustard, lemon juice, salt, pepper, and honey (if using).

The dressing should be thick enough to coat a spoon but still silky and light. Taste it — does it need a little more lemon? A pinch of salt? Adjust until it feels just right.

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Step 4: Combine the Salad

In a large mixing bowl, combine your diced chicken, celery, grapes, green onions, parsley, and the cooled toasted almonds. Pour the dressing over and gently fold everything together with a spatula.

💭 Granny’s Wisdom: Don’t stir too hard, dear. Treat your salad tenderly — it’s made of delicate ingredients, and we don’t want to mash the grapes.

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Step 5: Chill Before Serving

Cover the bowl and refrigerate for at least 1 hour. This gives the flavors time to settle, mingle, and grow richer.

When it’s time to serve, give it one gentle toss, then spoon it into a pretty bowl or serve it right on a bed of crisp lettuce leaves.

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Serving Suggestions – What to Pair It With

This salad is as versatile as a Sunday hat, and you can serve it up in all sorts of ways:

• On buttery croissants: For a fancy touch, perfect for brunches or baby showers.
• With crackers or pita chips: A quick snack or light lunch.
• Over fresh greens: Pair it with arugula or romaine for a balanced, refreshing meal.
• In lettuce wraps: Low-carb, light, and oh-so-pretty for picnics or luncheons.
• In sandwiches: Layer with tomato and lettuce for a hearty meal.
• In a stuffed tomato or avocado half: Elegant, cool, and perfect for summer.

And don’t forget — a tall glass of sweet iced tea or lemonade is the perfect companion.

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Customization & Variations

There’s no one right way to make chicken salad — that’s the beauty of it. Here are a few ways to make it your own:

• Add fruit: Try diced apples, pineapple chunks, or even mango for tropical sweetness.
• Switch the nuts: Use pecans, walnuts, or cashews if almonds aren’t handy.
• Try herbs: Dill gives it a bright, garden-fresh flavor, while tarragon adds an elegant note.
• Make it lighter: Replace half the mayo with plain Greek yogurt for extra protein.
• Spice it up: Add a dash of cayenne or a spoon of chipotle mayo for a smoky kick.
• Go gourmet: Add a sprinkle of crumbled blue cheese or feta for richness.
• Add grains: Toss in cooked quinoa or wild rice for extra substance and a delightful chew.

💡 Pro Tip: Always taste after chilling — the flavors develop as it rests, and you might want a bit more salt, lemon, or pepper before serving.

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Storing & Reheating

• Storage: Keep it in an airtight container in the refrigerator for up to 4 days.
• Freezing: Not recommended — creamy dressings separate once thawed.
• Serving again: If it’s been in the fridge overnight, stir it gently before serving to revive the creamy texture.

And sugar, please don’t reheat it — this one’s meant to be enjoyed cool and refreshing.

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Nutritional Snapshot (Per Serving – Approx.)

Calories: 340 kcal
Protein: 27 g
Carbohydrates: 8 g
Fat: 22 g
Fiber: 2 g
Sugars: 4 g
Sodium: 390 mg

(Based on 4 servings.)

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Reader Q&A – Common Questions

1. Can I use canned chicken instead of fresh?
Yes, you sure can! Just drain it well and fluff it with a fork before mixing. It won’t be quite as juicy as fresh, but it works beautifully in a pinch.

2. Can I make this ahead for a party?
Absolutely! It tastes even better after a few hours in the fridge. You can make it up to 24 hours in advance.

3. What can I substitute for mayonnaise?
You can use Greek yogurt or a mix of yogurt and sour cream for a lighter, tangier twist.

4. Can I skip the almonds?
Of course — you can replace them with sunflower seeds, pumpkin seeds, or just add extra celery for crunch.

5. What kind of chicken works best?
Roasted chicken gives the best flavor, but poached or rotisserie chicken works too. Just avoid overcooked or dry chicken.

6. Can I add eggs?
Yes, diced hard-boiled eggs make the salad even more filling and creamy.

7. Can I serve it warm?
Traditionally, it’s best cold, but if you’re using freshly cooked chicken, it can be slightly warm — just don’t overheat the dressing.

8. Is it gluten-free?
Yes, it’s naturally gluten-free. Just be sure any store-bought dressing or mustard you use is certified gluten-free.

9. How can I make it fancier for guests?
Serve it in lettuce cups, mini tart shells, or alongside croissants on a tiered tray for a tea-party feel.

10. How do I know when it’s “just right”?
Taste it chilled. The flavors should be balanced — creamy, savory, slightly sweet, and a little nutty. That’s when it’s perfect.

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Final Thoughts

Darlin’, recipes like this one remind me why I love cooking so much. It’s simple, it’s wholesome, and it’s made to share. Every time I scoop this chicken salad into a bowl, I think of all the laughter and conversations it has heard around the table.

Food doesn’t have to be fancy to be special — it just needs love, care, and a little imagination. Whether you’re feeding your family or preparing a dish for a friend, this creamy chicken salad with toasted almonds will always bring comfort, smiles, and maybe a few happy memories.

So go on — gather your ingredients, tie on your apron, and make something beautiful today. 💕

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🍽️ Tried This Recipe?

If you made this Creamy Chicken Salad with Toasted Almonds, I’d be tickled to hear how it turned out! Leave a comment below and share your favorite way to serve it — on croissants, with crackers, or just straight from the bowl (I won’t tell 😉).

And don’t forget to follow Granny’s Lil Kitchen on Pinterest for more comforting, down-home recipes that warm your heart and fill your belly.