Categories: Salad

Ingredients

• 1/2 cup sliced or slivered almonds
• 1/2 cup mayo
• 1 tbsp. lemon juice
• 1/4 tsp black pepper
• 2 cups chopped grilled or cooked chicken
• 1/2 cup chopped celery
• Romaine lettuce leaves

Directions

1. Toast almonds in a dry skillet over medium heat, shaking skillet frequently, 4 to 5 minutes.

2. Stir together mayo, lemon juice, and pepper in a bowl. Add chicken, celery, and almonds; toss to coat. Serve on romaine leaves.

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