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Chicken Salad with Toasted Almonds

Chicken Salad with Toasted Almonds

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This unusual and refreshing chicken salad is perked up by the addition of toasted almonds, tangy pineapple, crunchy water chestnuts and sweet grapes.

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 484 kcal
  • 24%
  • Fat:
  • 31.7 g
  • 49%
  • Carbs:
  • 21.8g
  • 7%
  • Protein:
  • 27.3 g
  • 55%
  • Cholesterol:
  • 86 mg
  • 29%
  • Sodium:
  • 788 mg
  • 32%

Based on a 2,000 calorie diet


  1. In a large bowl, toss the chicken with the lemon juice. Cover and chill for 2 hours.
  2. Mix the salad dressing, salt, pineapple, grapes, almonds, water chestnuts and lettuce into the chicken until evenly combined. Chill until serving.
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Barbara Zavadil

I found this recipe for a friend to take to a pot luck supper. She has just called to tell me that the chicken salad was a winner, rated the tastiest dish there! Now to dazzle my friends as well!


Excellent chicken salad. I made a couple of changes/additions. I didn't use lettuce, water chestnuts or lemon juice on the chicken. I did add green onions, swiss cheese & red grapes. Salad is best when it sits overnight. Don't add the almonds until you are ready to serve, it keeps them crunchy. Served on croissants.


Wonderful! I cut down on the fat by reducing the mayonnaise and almonds to 1/2 cup (1/2 cup of almonds was plenty!!). I also reduced the salt to 1/2 tsp. I didn't chill the chicken with lemon juice for 2 hours, and it was just fine. I think using red grapes next time would add a bit more color. I served the chicken salad on whole wheat pita bread. Thanks so much for the recipe!