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Chicken Salad

This salad is ideal as a sandwich filling or for jacket potatoes, great for using leftover chicken meat.

Pieces of toasted almonds and red onion add a delicious crunch, the horseradish cream gives a tangy slightly spicy flavour.

Ingredients

1-2 tbsp slivered almonds
1 cup cooked chicken, cubed
1 tbsp fresh parsley, finely chopped
2 tbsp mayonnaise
1/2 tsp horseradish cream
1 tbsp red onion, finely chopped
salt and pepper to season

Method

Lightly toast slivered almonds until golden. Finely chop them. Place cubed chicken into a small bowl. Add mayonnaise, horseradish cream, onion, almonds and parsley, mix to combine. Season to taste with salt and pepper.


I enjoyed mine with a green salad.

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