Now my British Mum on the other hand gave me the disapproving side-eye when I said I was making lunch with some of my new Sriracha Almonds. She's not a fan of spicy anything. I told her to trust me. I just knew this was going to be good. I love to add almonds to my chicken salad, a little nut crunch adds texture, flavor and interest in each bite. These Blue Diamond Sriracha Almonds take that to the next level. The sweet heat blended with tangy Greek yogurt was the perfect combination. This wasn't just good this was ahh-mazing and umm guess who requested it again... yep Mum was sold. In fact, she raved about this lunch. It was delicious.
Shelly's Sriracha Almond Chicken Salad Stuffed Avocado Melts
1 1/2 cups Cooked Chicken, chopped (I used Rotisserie)
2 oz. Blue Diamond BOLD Sriracha Almonds
1 stalk Celery, sliced thin
2 Green Onions, diced fine
1/4 cup Greek Yogurt, plain
Salt to taste
2 Avocados, halved
2 slices Cheddar Cheese
Chop the chicken into bite sized pieces. I used the white meat breast from 1/2 a rotisserie chicken but whatever chicken you use for chicken salad making will work fine. Pulse the almonds in a mini food processor till they are roughly chopped.
Mix chicken, almonds, celery, onions, yogurt together till well combined. Add salt to taste. You can eat as is, serve on a salad, with cucumber "crackers" or I took it over the edge by filling avocado halves and made "melts."
I filled the avocados (there is enough salad to fill 4 halves), topped them with 1/2 slice of cheddar cheese and broiled them 2-3 minutes till the cheese was bubbly and golden.
This post is sponsored by Blue Diamond Almonds. All of the opinions are mine. For the purposes of this post and recipe development Blue Diamond Almonds provided me with products used. Thanks for the yummy nuts. Want to learn more about all of Blue Diamond Almonds great products LIKE their Facebook page and tell them The World According to Eggface told you to stop by. I hope you enjoy this lunch as much as my Mum (fancy that!) and I did.