A delightful chicken salad recipe with a twist, featuring toasted almonds and a creamy dressing.
Heat a frying pan over medium heat and add the sliced almonds.
Stir the almonds frequently to ensure even toasting and prevent burning.
In a mixing bowl, combine the mayonnaise, juice from the lemon, and ground black pepper.
Whisk the dressing until smooth for a consistent flavor.
Chop the celery, red onion, and hard-boiled eggs into small pieces.
Ensure uniform chopping for even distribution in the salad.
In the mixing bowl with the dressing, add the chopped vegetables, eggs, toasted almonds, and cooked chicken. Toss everything together until well coated.
Gently fold the ingredients to maintain the texture of the chicken and almonds.
Serve the salad chilled or at room temperature, garnished with additional toasted almonds if desired.
Chilling the salad enhances the flavors and makes it more refreshing.
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