This chicken salad is quick and easy to make, perfect for busy weeknights, lunch prep or a last minute party snack. We use simple ingredients; poached chicken breast, toasted almonds and apples and combine them with a slightly sweet dressing to create the perfect chicken salad. Serve the chicken salad on your favorite bread. Pair it with soup, or add a heaping helping to a bed of lettuce. Here we pile the chicken salad on small dinner rolls and top with lettuce and tomatoes to make pretty party chicken salad sandwiches. Enjoy!
2 Chicken Breasts, skinless, boneless, trim any fat (about 1 lb.)
2 cups Chicken Broth (or enough to cover the chicken)
2-3 Thyme Sprigs
Pinch of Salt, plus a little extra if needed
¼ cup Sliced Almonds, toasted
½ cup Mayonnaise
2 tsp. Apple Cider Vinegar
2 tsp. Honey
1 cup Diced Apples, peeled and diced small
Black Pepper, to taste
8-10 Dinner Rolls, optional
Poach the Chicken Breast
Place the chicken in a medium saucepan that’s large enough so that the chicken breast pieces fit side by side without overlapping. Cover the chicken with chicken broth; add a pinch of salt and the thyme. Start the chicken on high heat, bring to a boil. As soon as the liquid starts to boil, lower heat to medium-low and cover. Simmer gently for 20 minutes. Make sure the internal temperature of the thickest part of the chicken breast is at least 165°F. Remove the chicken breast from the poaching liquid and set aside to cool. When the chicken has cooled, shred or cut into small cubes.
Toast the Sliced Almonds
Place the almonds in a skillet over medium heat; cook them for 5-6 minutes until they turn a nice golden color. Shake the skillet often and keep an eye on the almonds, they will go from a beautiful golden color to burnt in no time. As soon as they’re done, remove the skillet from the heat and set aside.
Make the Dressing
Add the mayonnaise, apple cider vinegar and honey to a large bowl, stir to mix well.
Add the chicken, apples, and toasted almonds to the mayonnaise dressing. Stir gently to combine and coat all of the ingredients with the dressing. Taste the chicken salad; add salt (if needed) and black pepper, to taste.
Cover the chicken salad with plastic wrap and let it chill in the refrigerator before serving. Serve on rolls, sandwich bread, on a bed of lettuce with crackers or however you like. Enjoy!
Makes 8-10 small chicken salad sandwiches or 4 lunch-size sandwiches