BBQ Almond Chicken Salad

  • Servings: 2-4
  • Difficulty: easy
  • Print

With the holidays around the corner, it is absolutely prime time for food nostalgia. It’s the time of year that you can rely on your parents, grandparents, aunts, uncles, to be the adults and take care of everything for you, while you enjoy the wine. Just me? Ok. Since I will be at my in-laws for Thanksgiving and getting their amazing family recipes, this week I decided to make some of mine. So if you’re tired of the nostalgia, well, you shouldn’t be because it doesn’t negate how delicious the food is. I’m grateful for the good cooks in my family and this recipe came from my aunt who may or may not be the queen of comfort food. (Spoiler: She is.)

Because it is a chicken salad, the measurements for the condiments are really subjective. It is really good with savory items, bread (the Lord’s choice), carrots, celery, crackers, on a salad, you get the idea.


  • 1 large chicken breast
  • 2 cloves garlic
  • ½ cup sliced almonds, chopped fine
  • ¼ red onion, brunoise
  • bottle of your favorite BBQ (I recommend western/Lexington style for those North Carolinians out there)
  • Duke’s Mayonnaise
  • Salt and Pepper to taste



You can cook your chicken off in the oven, on a grill, or with a sous vide. You do you.

  • Food processor
  • Cutting board
  • Chef knife
  • Spoon
  • Small bowl


  • Cook your chicken with the garlic and covered in BBQ sauce. If you’re using a sous vide, just quarter the garlic cloves and toss them in the bag with the chicken and BBQ. If you’re roasting or grilling, slice them thin or get a rough chop on them.
  • Put your almonds into your food processor and grind them down until they are still big enough for a crunch and not quite saw-dust. It’s 2018, we’ve all seen almond flour, if it looks like that, you’ve gone too far. You want it to look like a cracker that you stepped on.. like you could still eat the little pieces and get the flavor, but it’d take a lot of your time. Move almond crumbs to a small bowl.
  • Once your chicken is cooked, let it cool then put it in the chop chop with any remaining garlic from the cooking process. Grind it down, don’t puree it but it’s ok if it goes a little far. This is a spreadable chicken salad.
  • Mix the chicken in with the almonds, add your onion, and add your BBQ sauce and mayonnaise. Personally, I like to use half the mayo than the BBQ I put in, a 2:1 ratio. Work slowly and get it to the consistency you like, then salt and pepper to taste.

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