Snack time. Lunch time. All-the-time.
Hi — how was your weekend? Did you do anything fun or spend it curled up on the couch with a sheet mask on while shopping online for new workout shoes, every product at Sephora, and the perfect pair of mom jeans? If that sounds familiar, you’re not alone.
We could talk about the weather and the slow thaw into spring, or whether I should’ve made a St. Patrick’s Day recipe today, or how many pies showed up on Instagram this weekend. But instead let’s talk about salad. Not the leafy-green kind — something more portable and snackable, perfect for lunch or to keep in the fridge for everything-time.
This chicken salad is inspired by a deli staple I’ve loved for years—the lemon almond chicken salad. It’s not literally from my grocery store, but the idea came from one I grew up eating. My family has been obsessed with it for ages, though deli counters themselves make me nervous. Slicers, slimy meats, and massive bricks of cheese give me pause. Call it a weird phobia, but I’ve learned to get over it for the right flavors.
One household rule: I don’t like a wet chicken salad. Too much yogurt, mayo, or dressing ruins the texture for me. I used to hate mayo outright, but I’ve come around to using just a touch in recipes like this. A small amount adds depth, rounds the tang of the yogurt, and creates a lightly creamy coating without turning the salad into soup. If you truly despise mayonnaise, you can omit it and add a touch more yogurt — just be sure to taste and season well.
If you want to make homemade mayonnaise, go for it — it’s just eggs, vinegar, mustard and oil, and making your own helped me appreciate it. Otherwise, use a quality store-bought mayo sparingly.
Also: celery is not welcome here. I’m not a fan of its texture or flavor in cold salads, though if you love celery feel free to add a little. What truly makes this salad special is the toasted almonds. Their crunch is satisfying and unexpected, and the lemon zest paired with roasted chicken creates a bright, vibrant flavor.
You can use a rotisserie chicken to save time, or roast your own; shredded chicken works best to absorb the flavors and give the classic chicken-salad texture. If you’d prefer cubes, that’s fine too. This salad also holds up well overnight, so it’s a great make-ahead option.
Serve it with sturdy crackers — I love stone-ground wheat crackers for this — on leafy greens, or in a sandwich. It’s a versatile, easy recipe that feels a little elevated thanks to the lemon and almonds.
Lemon Almond Roast Chicken Salad
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Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon lemon pepper seasoning
- 1/2 teaspoon coarse sea salt
- 2 tablespoons olive oil
- 1/2 cup sliced almonds
- 1/2 lemon, zest freshly grated and juiced
- 4 green onions, sliced
- 1/4 cup chopped fresh parsley
- 3/4 cup plain greek yogurt, whole or 2% recommended
- 2 tablespoons mayonnaise
Instructions
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Preheat the oven to 400°F. Season the chicken with lemon pepper and salt. Heat a large skillet over medium-high heat and add the olive oil. Sear the chicken 2–3 minutes per side until golden. Cover the skillet and roast in the oven for about 20 minutes, or until cooked through. Remove and let the chicken rest 10 minutes, then slice or shred to your preference.
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While the chicken roasts, toast the almonds in a dry nonstick skillet over medium-low heat, stirring constantly, until golden and fragrant, about 5 minutes. Watch carefully so they don’t burn. Let cool and optionally crush a few for texture.
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In a bowl, combine the chicken, almonds (reserve a few for topping if desired), lemon zest and juice, sliced green onions and parsley. Fold in the yogurt and mayonnaise, mixing until the chicken is evenly coated. If you prefer a wetter salad, add more yogurt or mayo. Taste and adjust salt and pepper. This salad is even better after a few hours or the next day.
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Okay, that was enough babbling. Now go make the salad.