Almond Chicken Salad

I closed on a beautiful home in Harbour Island this week. The buyers — a young couple, first-timers — looked at the keys the way I looked at my real estate license in 2012: like they were holding the future in their hands.

I drove to Tarpon Springs for Sunday dinner. The drive takes forty minutes if the traffic behaves. It never behaves. But I make the drive because the table at Mama's house is non-negotiable, and Sunday dinner is the thread that holds this family together.

Some weeks are ordinary. This was an ordinary week. I sold houses. I cooked dinner. I called Mama. I drove to Tarpon Springs on Sunday. The extraordinary thing about ordinary weeks is that they are the ones you miss most when they are gone.

I made avgolemono — the soup that fixes everything. Chicken broth, rice, eggs, lemons. Simple. Ancient. Golden as a January sunrise. Sophia ate 2 servings and said nothing, which means it was good. Alexander ate 3 and asked for more. The pan was empty by nine. Empty pans are the highest form of flattery in this kitchen.

The weeks pass and I am learning that life at 47 is not what I expected at twenty-five. It is messier, harder, more beautiful. The moussaka is better because my hands have made it more times. The career is stronger because the failures taught me what the successes could not. And the love — the love I pour into every dish, every showing, every Sunday drive to Tarpon Springs — is bigger now because I have lost enough to know what it costs.

The avgolemono was gone by nine, the pan as empty as a sold listing, and honestly that is the best possible ending to any Sunday. When Monday came and the week asked me to keep moving, I reached for something that carries the same spirit — simple, bright, a little lemony — without asking me to stand over a stove for an hour. This Almond Chicken Salad has that same quality I love about Greek cooking: humble ingredients that taste like someone put real love into them, exactly what this week called for.

Prep Time: 15 min | Cook Time: 20 min | Total Time: 35 min | Servings: 4

Ingredients

1 1/2 lbs boneless, skinless chicken breasts
1/2 cup sliced almonds, toasted
2 stalks celery, thinly sliced
1/4 cup red onion, finely diced
1/3 cup mayonnaise
2 tablespoons plain Greek yogurt
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
1 teaspoon Dijon mustard
1/2 teaspoon garlic powder
Salt and black pepper, to taste
2 tablespoons fresh parsley, chopped

Instructions

Cook the chicken. Place chicken breasts in a medium saucepan and cover with cold salted water. Bring to a boil over medium-high heat, then reduce to a gentle simmer and cook for 15–18 minutes, until cooked through. Transfer to a cutting board and let rest 10 minutes.
Toast the almonds. While the chicken rests, spread sliced almonds in a dry skillet over medium heat. Stir frequently for 3–4 minutes until golden and fragrant. Remove from heat and set aside to cool.
Shred or chop the chicken. Using two forks or your hands, shred the cooled chicken into bite-sized pieces and transfer to a large mixing bowl.
Make the dressing. In a small bowl, whisk together the mayonnaise, Greek yogurt, lemon juice, lemon zest, Dijon mustard, and garlic powder until smooth. Season with salt and pepper.
Combine. Add the celery, red onion, toasted almonds, and parsley to the chicken. Pour the dressing over the top and fold gently until everything is evenly coated.
Chill and serve. Refrigerate for at least 15 minutes before serving. Serve on lettuce cups, toasted bread, or alongside sliced cucumbers and pita.

Nutrition (per serving)

Almond Chicken Salad — The Week That Holds Everything Together