Author: Allie, Hamama Success Manager

Prep Time: 15 minutes

Cook Time: N/A

Makes: 6 Servings

For this easy-to-make chicken salad, diced chicken is mixed with crisp celery, parsley, onion, tart cherries, smoky almonds and fresh savory celery microgreens. It all comes together with a tangy, lemony and creamy dressing. Serve atop a salad, in a wrap or sandwich or in lettuce cups (or eat it straight-up!). It’s easy, healthy, bright, flavorful, and comes together in a breeze.

• 2 lb boneless skinless chicken breasts, cooked and diced or shredded (Use rotisserie chicken to make this recipe even easier)
• ½-¾ cup dried tart cherries or craisins, halved (can sub fresh red grapes, quartered)
• 2 stalks celery (including leaves), diced
• ½ small vidalia onion, diced finely
• 2 tbsp fresh parsley, chopped
• ½ cup smokehouse almonds, roughly chopped (can sub cashews)
• ½ cup Savory Celery microgreens, plus more for garnish

Dressing:

• ½ cup mayonnaise (I used a vegan variety)
• ½ cup sour cream (I used a vegan variety)
• 1 tbsp dijon mustard
• 1 lemon, juiced
• ½ tsp onion powder
• ½ tsp garlic powder
• Salt and pepper, to taste
• Dash of cayenne pepper (optional for heat)

• Chop and dice the cooked chicken, celery, onion, cherries, parsley and microgreens. Add those ingredients to a mixing bowl.
• Prepare the dressing: Mix together all of the dressing ingredients.
• Add your dressing to the chicken mixture and mix well. Taste for seasoning.
• Serve right away or let chill in the fridge until you're ready to serve.
• For serving, top with more savory celery microgreens and chopped almonds (these will get soggy in the dressing so add these only when serving).
• Serve the chicken salad atop a bed of lettuce, in lettuce cups, on toast or in a sandwich or wrap. You can also eat it straight up of course! Enjoy!