CHICKEN SALAD WITH GRAPES AND ALMONDS
4 cups cooked, cubed chicken breast
1 1/2 cups seedless organic red or green grapes, halved if desired
1 cup chopped organic celery
3/4 cup organic green onions, sliced
3 free-range eggs, hard cooked and chopped
2 tbsp. lemon juice
3/4 tsp. sea salt
1/2 cup Spectrum Naturals Organic Canola Mayo, or homemade mayo
2 tbsp. raw milk or cream, or 1 tbsp. water
1 tbsp. prepared organic mustard
1/2 tsp. pepper
1/2 tsp. celery seed
1/4 tsp. dry mustard (optional)
1/2 tsp. paprika (optional)
1/2 cup sliced almonds
In a flat container, spread out cubed chicken. Sprinkle with salt, then sprinkle lemon juice over the salt to melt it. Cover and refrigerate for 10 minutes.
In a large bowl, combine chicken, grapes, celery, onions, and eggs. In a small bowl, combine the dressing ingredients. Stir until smooth. Pour dressing over the chicken mixture and toss gently. Stir in almonds and serve immediately, or refrigerate the salad (covered) and add the almonds just before serving. About 8 servings.
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