Prep time: 45 Minutes (including cooking the chicken)
Tweaks: : I used walnuts instead of pecans (because that’s what’s in my pantry). I added extra lemon and garlic salt because… why not?
Categories: Lunch, Gluten Free
Review: I loved this recipe. It was simple and tasted great. I wish I had purchased sliced almonds like the recipe called for, but the walnuts were an alright substitute. The chicken salad was sweet, but not overwhelmingly so, and has a satisfying crunch. I recommend giving it a try!
I found this recipe via Pinterest: Check it out here