Honey Chicken Salad with Almonds

An mount of honey chicken salad with a croissant sandwich, crackers, and carrot sticks.

5 from 1 vote

Honey Chicken Salad with Almonds is 10-minute prep, no fruit, and family-friendly. This chicken salad recipe uses tender shredded chicken, a light mayo dressing sweetened with honey, and butter-toasted almonds for a crunchy, nutty finish that still tastes fresh.

Prep Time10

Cook Time5

Chill20

Total Time35

Course: Lunch, Salad

Cuisine: American

Servings:

Calories: 388kcal

Author: Jami Powell

Equipment

Small skillet
Medium mixing bowl
Whisk
Cutting board

Ingredients

2 cups cooked chicken breast shredded (poached, roasted, or rotisserie)
½ cup mayonnaise replace half with Greek yogurt for a lighter version
1 teaspoon honey plus more for serving
2 teaspoons apple cider vinegar
1 teaspoon lemon juice
½ teaspoon Dijon mustard optional but recommended
1 rib celery finely diced
1 to 2 green onions thinly sliced
¼ cup grated carrots
⅓ cup sliced almonds
1 tablespoon unsalted butter for toasting almonds
⅛ teaspoon garlic powder adds a soft savory layer
salt and freshly cracked black pepper to taste

Instructions

Melt the butter in a small skillet over medium heat. Add sliced almonds and toast, stirring often, until golden brown and fragrant, about 3–5 minutes. Remove from heat immediately and spread on a paper towel to cool.
In a medium bowl, whisk together mayonnaise, honey, apple cider vinegar, lemon juice, Dijon mustard, garlic powder, salt, and pepper until creamy and smooth.
Add shredded chicken, celery, green onions, and grated carrots to the bowl. Stir in most of the butter-toasted almonds, reserving a spoonful for garnish. Toss gently until everything is well coated in dressing.
Cover and refrigerate for 20–30 minutes to let the flavors blend. Top with the reserved almonds and serve with more honey for drizzling or dipping.

Video

Notes

Cooking Notes:

Toast the almonds slowly in butter until they turn golden brown and smell nutty. Let them cool before mixing so they stay crisp in the creamy dressing.

Tips for Best Results:

Toast the almonds over medium heat, stirring often so they brown evenly without burning.
Use shredded rotisserie chicken or well-chilled cooked chicken for the best tender texture.
Add the toasted almonds after they cool so they keep their crunch in the salad.
Chill the finished salad for 20–30 minutes so the dressing and honey fully blend with the chicken.

How to Know It’s Ready:

The almonds should be golden brown and fragrant, not pale. After chilling, the salad should look creamy and evenly coated, with crunchy almonds and crisp vegetables visible throughout.

Nutrition