The long lazy days of summer are here in New Zealand and I’m taking full advantage of them. This means a little less time in the kitchen and a bit more time outdoors. I’ve lived here for about two years now and don’t think I’ll ever get over the amazing scenery I have access to outside my front door!
With the days being hotter than usual – and that is saying something considering how windy Wellington is – my hubby and I both find our tastebuds crying out for colder items, steering us away from the warm comfort foods we both usually adore. I’m a fan of a good chicken salad and this one is one of my favorite cold (and gluten free) salads to whip up when we need a fix.
Apple Almond Chicken Salad
- 1 cup chopped apple
- 1/2 cup mayo (I used Best Foods Lite)
- sugar (to taste)
- 1/4 cup almonds chopped or slivered
- 2 cups of chopped or shredded chicken
- 1/4 c chopped parsley (fresh)
- 1/4 cup of shredded carrots
- 2 tbsp lemon juice
Combine apples, almonds, chicken, carrots and parsley in one bowl. In a separate bowl mix the mayo with sugar (I used approximately 1 1/2 tbsps this time). Once this was properly whisked, I added it to the other bowl of ingredients then topped it with the lemon juice. Give it a stir or two then put in the fridge. I liked letting it sit for about 2 hours to let the flavor truly pop before we ate.
We enjoyed our meals on a bed of lettuce with some tomato and cucumbers on the side – we also had some of my homemade ranch dressing nearby, but found we didn’t need to use it. The tastes and textures of this dish will keep you happy bite after bite!
PS: If you’re watching your sugar intake, feel free to leave it out. I play with the amount I use depending on how I feel. It’s totally up to you.