Chicken Salad

A creamy summer salad filled with chicken, grapes, celery and almonds and a light lemon dressing.

Course Salad
Cuisine American
Keyword Chicken
Prep Time 10 minutes
Servings 8


  • 2 cups cooked chicken cut into bite size pieces
  • 1 cup chopped celery
  • 1 cup seedless grapes
  • 1/2 cup toasted almonds
  • 1 1/4 cup light mayonnaise
  • 1 Tablespoon lemon juice
  • salt and pepper to taste


  1. Combine chicken, grapes, and celery into a medium bowl. Place almonds in a dry non stick pan. Turn heat to medium. Stir almonds constantly until they become light golden brown. Remove from heat and let cool. Add almonds to the mix. Combine mayo and lemon juice in a small mixing bowl. Whisk until smooth. Pour over salad. Stir until everything is coated. Sprinkle with salt and pepper. Refrigerate until ready to serve.