2 nos lemon & thyme roast chicken breast (diced)
1 cup red seedless grapes
1 stick celery (trimmed and sliced diagonally)
A handful of mixed lettuce
1/3 cup whole almond
14 cup mayonnaise
2 tbsp lemon juice
¼ tsp salt
¼ tsp sugar
2 tbsp toasted almond flakes
- In a food processor, puree 1/3 cup of whole almonds, ¼ cup of mayonnaise, 2 tbsp of lemon juice, ¼ tsp of salt and ¼ tsp of sugar.
- In a mixing bowl, add in diced chicken, red seedless grapes, celery and almond dressing. Lightly toss to coat.
- To serve: Lay a bed of mixed lettuce onto a serving bowl, top with the roast chicken salad, garnish with toasted almond flakes and serve.