Raspberry Almond Chicken Salad

I am not very good at coming up with my own recipes.  Almost all of my recipes come from a hand-me down from a friend or an auntie, or I skip around the internet and find them on other blogs.  Something I can figure out though, is how to improve a recipe.  I just add some bacon or double the chocolate.

Another thing I have a hard time with is coming up with “healthier” versions of the things I love.  My Twitter profile says, “I run so I can eat pie for breakfast”, and I am totally not kidding.

So lately, I have been trying to come up with my own recipes and have also been trying to be a bit healthier.  It’s rare, but this is a recipe I came up with myself.   It’s no bacon and double chocolate celebration for your taste buds, but it’s pretty good and good for you too.

Raspberry Almond Chicken Salad

Ingredients: 

·        Shredded chicken (I use the chicken in a can)

·        ½ cup fresh raspberries

·        Toasted sliced almonds that are lightly salted

Concentrate here.  This is hard.  Put all the ingredients in a bowl and stir it together.  Fill up a whole wheat pita pocket or serve on lettuce or whole grain bread.    

Yes, this is it and no I don’t really have any measurements for you.  If you force me, I will say use one small can of chicken (maybe one shredded chicken breast), eye the ½ cup raspberries, and maybe about a Tablespoonish of the toasted almonds.

Here is my toasted almond recipe which you should always have on hand for salads and snacks. Toasted Almonds

Lastly, if you want people to take a bite, and exclaim with joy, “OMG, you have to give me this recipe!”…..just add some mayo and serve it on flakey  croissant. 

 

Pan Roasted Almonds

A kitchen really isn’t a kitchen without a little plastic tub of these hanging around.  Pan Roasted Almonds.  Sprinkle them over a salad.   Mix them with your chicken salad.  Munch on them as a little snack.  And oh yeah…..a can of green beans and these!  Suddenly, you are a chef!  You made Green Beans Almondine!  And this also makes you an expert in French cooking……I think?

Let me warn you though.  There is a fine line between French chef and filling your entire home with your personal Yankee Candle scent…..Burning Almond.  DON’T go folding your laundry while you have these babies on the stove.  Okay?

Pan Roasted Almonds

Ingredients:

• Sliced almonds
• Lawry’s seasoned salt (or any salt of your choice)
• Olive oil…about 2 tsps

Put one or 2 teaspoons of olive oil in a pan.  Add almonds.  How much oil you use is up to you, but remember…you can always add more if you need to.  

Turn heat to medium low.  Stir almonds until almost all are browned.  Remove almonds from heat and cool.  Store in an airtight container for up to two weeks.  (I HIGHLY doubt they will last that long.)

Here they are in my Raspberry Almond Chicken Salad.  Yummo!!!