Ingredients1 h 25 m servings 182
- Heat oil in a large skillet over medium heat and add chicken. Season with garlic powder, salt, pepper, and poultry seasoning. Cook until chicken is no longer pink inside and juices run clear, 10 to 12 minutes. Transfer cooked chicken to a large mixing bowl.
- Add celery, red onion, and almonds to the bowl with the chicken. Toss in mayonnaise, lime juice, cumin, chili powder, and cilantro. Season with additional salt, pepper, and garlic powder. Add additional mayonnaise if salad seems too dry.
- Cover and refrigerate for about 1 hour. Serve chilled.
Per Serving: 182 calories; 9.7 3.2 19.9 53 98 Full nutrition
ReviewsRead all reviews 3
Fantastic! Perfect blend of ingredients and easily tweakable. This one goes in my favorite file. Thank you for the recipe.
I just loved this! I was growing cilantro and trying to find recipes to use it. This was perfect! I suggest toasting the almonds in a dry fry pan for a few minutes as they become much more fla...