I know you’re probably thinking I’ve gone a little crazy with my nut butter obsession, but almond butter in chicken salad works… trust me on this one!
Combine almond butter with a little oil, some apple cider vinegar and mustard and you’ve got yourself a creamy nutty dressing to use instead of mayo!
Think of how peanut dressing is used in Thai or Vietnamese cuisine… now it doesn’t seem so weird, right? Even if it does, you certainly can’t knock it ’til you try it.
Making Shredded Chicken
Before I go into more details about this delicious almond butter chicken salad creation, let’s talk about shredded chicken in general.
I’ve recently discovered the magic of making large batch of shredded chicken early in the week and using it for a bunch of different meals.
And guess what? Making shredded chicken is SO easy!
I usually grill my chicken breasts (especially during the summer) but you can also make slow cooker shredded chicken or even cook the chicken in a saucepan.
Once the chicken is cooked you simply let it cool and shred it using 2 forks or your hands. Another super simple option… buy a pre-cooked rotisserie chicken!
Almond Butter Dressing
The almond butter dressing is rich and creamy (like my chili almond dressing) and it makes a great sub for mayo in this chicken salad recipe!
The salad also has a ton of tasty add-ins like red onion, celery, grapes, raisins and chopped almonds. It’s perfect because you’ve got some sweetness in there, as well as, a little crunch.
How to Serve Almond Butter Chicken Salad
It’s super easy to toss together and can be served on it’s own, over salad, in lettuce wraps or on sandwich bread. I did lettuce wraps because they’re light, fresh and lovely on a summer day when it’s literally too hot to even think about toasting bread.
Of course, you can always pile the chicken salad on top of a bed of greens as well. This option is probably ideal if you’re packing the salad for lunch considering lettuce wraps aren’t the most portable thing in the world.
If you make this almond butter chicken salad, please be sure to leave a comment and star rating below letting me know how it turns out. Your feedback is so helpful for the EBF team and other EBF readers.
Make dressing: whisk together almond butter, olive oil, apple cider vinegar, mustard and salt in a small bowl.
Combine: Add shredded chicken, celery, red onion, grapes, raisins and almonds into a large bowl and toss to combine. Add dressing and continue to toss until everything is coated. Serve right away or place in the fridge to chill before serving.
Serve: Serve in lettuce cups, over salad or on bread.
Serving Size:1/4 of recipe
Keywords: almond butter chicken salad
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