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Favorite Chicken Salad


  • 2 boneless chicken breasts skin on
  • 1 tbsp. olive oil
  • salt and pepper
  • 3 tbsp slivered almonds toasted
  • Red grapes cut in half, a generous 1/3 cup
  • Celery sliced thin, 1/3 cup
  • 1-2 green onions sliced thin
  • Veganaise or mayo about 1/3 cup
  • Dijon mustard 1 tsp.
  • Lemon or fresh ground pepper, 1/4 tsp.
  • Sea salt 1/2 tsp.
  • 1/4 tsp. garlic powder
  • 1 tsp. fresh squeezed lemon juice
  • 1 tsp. fresh thyme
  • For Serving:
  • Toasted and buttered bread crusts removed (optional)
  • Butter lettuce
  • Sprigs of fresh thyme


  • Rub olive oil over chicken breasts and season with salt and pepper
  • Place on a cookie sheet lined with parchment paper and bake at 350 for about 35 minutes.
  • Let cool completely, then remove skin and cut into chunks. You should have about 2 1/2 cups of cooked, cubed chicken.
  • Cook on medium heat in a non-stick saucepan, stirring regularly for 2-3 minutes. As soon as the almonds start to turn brown, continue stirring and remove from heat. They will continue to cook at little after removing from heat.
  • Combine the Veganaise or mayo, dijon mustard, lemon pepper, sea salt, garlic powder, fresh lemon juice and fresh thyme in a small bowl and combine. Add more fresh lemon juice if needed to thin out the dressing.
  • In a large bowl, combine the cubed chicken, almonds (reserve a little to garnish the top) grapes, celery, green onion, dressing (mayo) mixture and fresh thyme.
  • Toasted and buttered bread, crusts removed (optional)
  • Butter lettuce, a scoop of chicken salad inside
  • Add a sprig or two of fresh thyme on top, and extra toasted almonds