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Chicken Salad with Smoked Almonds



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7 1/2 lb. chicken breast, boneless, skinless, roasted and large dice
22 oz. yogurt, plain and low-fat
5 oz. mayonnaise
5 oz. apple cider vinegar
30 oz. apples, gala and medium dice
12 oz. raisins, golden
25 oz. almonds, smoked and salted
1 oz. parsley, dried
1/2 oz. kosher salt
1/4 oz. pepper, ground
110 leaves lettuce, green and torn
110 whole wheat rolls, 3"


  1. 1
    Place diced chicken breast in a large bowl and set aside, refrigerated. In a medium sized bowl combine yogurt, mayonnaise, vinegar, apples, raisins, almonds and parsley and salt. Stir to combine well. Pour dressing over diced chicken and fold until combined. Let sit covered and refrigerated for a minimum of one hour to let flavors meld. Open selected rolls and on each bottom bun place one piece of green leaf lettuce. Top with 2 oz. of chicken salad, close and serve.

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preparation methods
cuisines North & South American, Other North American
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