This is a spin off on basic chicken salad. It can either be eaten on bread or in a bowl. Either way it is filling, delicious, and gluten and dairy free!
4 chicken breasts (boneless, skinless)
1 Tablespoon canola oil
3/4 cup celery
3/4 cup sliced almonds
2 lemons, juiced
3 Tablespoon mayonnaise
1 T fresh thyme
salt
pepper
DIRECTIONS
1. Preheat oven to 350 degrees F. Place chicken breasts on baking sheet. Sprinkle with canola oil, salt, and pepper. Roast chicken in oven for about 30-40 minutes until internal thermometer reads 165 degrees F.
2. Let chicken cool completely. After cooled, shred the chicken or cube it.
3. In medium bowl combine shredded chicken, celery, almonds, lemon juice, mayonnaise, and thyme and season with salt and pepper.
4. Let chicken salad sit in fridge for at least one hour before serving so that all the flavors can come together.
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