4 cups  grilled chicken breast, chopped (rub chicken with extra virgin olive oil season with garlic,salt and pepper, then grill)

2 cups celery (finely chopped)

1/2 cup roasted almonds – (put raw almonds on cookie sheet bake at 250 degrees F  for 4 minutes then sliver almonds)

1 1/2 cups Mayonnaise (Grapeseed Vegenaise is preferred but Hellmans works well)

2 TBSP fresh parsley (can subtitute 1 tablespoon dry parsley)

1/4 cup green onion (minced)

1/4 tsp garlic powder

salt (to taste)

pepper (to taste)


In a large mix bowl add your cooked, chopped chicken, celery and your roasted, slivered almonds. In a separate bowl add GF mayonnaise, garlic, parsley and green onions. Mix well. Fold into chicken mixture. Add salt and pepper to taste. Cover and refrigerate. Can be made a day in advance.

AuthorJanene Peterson