Sunday, June 7, 2015

Recipe and Review: Blue Diamond Sriracha Almonds

I had an opportunity to try Blue Diamond's brand new BOLD Sriracha Almonds. Sriracha (pronounced see-rah-chah) is a type of hot chili sauce. It has really become the "it" condiment on menus and products and I was excited to taste Blue Diamond Almonds flavored with it. I cautiously (as I do with anything spicy) tasted one. In the first seconds of tasting, I thought did they make a mistake, the sweetness of the chilies is first to come through but within seconds the heat reveals itself and spreads across your tongue to the back of your throat. Oh yeah, there it is... the hurts-so-good kick you want from Sriracha and with that I reached for another. I love this flavor.

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 was a great protein packed lunch and by axing the traditional greasy mayo in chicken salad and using Greek yogurt instead it gave me the ability to use some of those fat grams on the good fat and nutrition in avocado and cheese. Mmm Heaven. So yeah find these nuts. Be sure to portion them out because that sweet heat is something you will want to keep reaching for. If you have any almonds left once your family finds the can... try this recipe.

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.

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Gretchen said...

This will be today's lunch -- looks and sounds wonderful with the avocado! Thanks, Shelley!

Arielle Phoenix said...

That looks delicious!! Can't wait to try this! Could even sub banana peppers for the nuts! Yummm! Thank you!

nicole sibley said...