Almond Butter Chicken Salad
This almond butter chicken salad skips the mayo and instead uses an almond butter and apple cider vinegar dressing!
- 2 cups shredded chicken
- 2 Tablespoons almond butter
- 2 Tablespoons olive oil
- 2 teaspoons apple cider vinegar
- 1 teaspoon dijon mustard
- ¼ teaspoon salt
- 1 cup celery chopped
- ½ cup red onion diced
- ⅓ cup grapes halved
- ¼ cup raisins
- 2 Tablespoons roasted almonds chopped
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: 1/4 of recipe | Calories: 299kcal | Carbohydrates: 27g | Protein: 11g | Fat: 18g | Sodium: 333mg | Fiber: 3g | Sugar: 19g