Chicken Salad with Almonds

Preparation info

  • 5

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 4 cups lightly packed ¾-inch cubes of cooked chicken meat
  • 2 cups thinly sliced celery
  • 1 to 2 tablespoons minced onion
  • 1 tablespoon lemon juice
  • ¾ cup mayonnaise
  • ¼ cup heavy cream
  • Salt and freshly ground white pepper
  • ¼ to ½ cup toasted almonds


    1. Toss the chicken and celery together.

    2. Mix the onion, lemon juice, mayonnaise and cream. Add to the chicken and toss until the pieces of chicken and celery are coated with the dressing.

    3. Season with salt and pepper to taste and stir in the almonds, or reserve them to use as a garnish. Chill.

    4. Serve on a bed of lettuce or other salad green.