Copycat Napa Almond Chicken Salad

Main

• 1 rotisserie chicken, bones removed and chopped 
• 1/2 cup unsalted almonds, thinly sliced
• 1/2 cup seedless red grapes, quartered 
• 1/3 cup red onion, diced
• 3-4 celery stalks, diced
  

Dressing

• 1/2 cup Greek low fat yogurt
• 1/4 cup mayonnaise
• 1/2 medium-sized lemon, freshly squeezed juice
• 1 tablespoon honey
• 1 1/2 teaspoon apple cider vinegar
• 1/2 teaspoon onion powder
• 1 teaspoon fresh rosemary, finely chopped
• 1 teaspoon fresh thyme, finely chopped
• 1/2 teaspoon salt
• Fresh ground pepper
  

Toppings

• 1 loaf sourdough bread
• Bag of greens (see recipe note)
• 2-4 medium tomatoes, sliced
• 2 avocados, sliced

1. In a large bowl, combine chicken, almonds, grapes, red onion and celery.
2. In a separate and medium bowl, combine the dressing ingredients and mix throughly to combine. Then pour the dressing over the chicken and gently stir until well combined.
3. Toast sourdough bread in (toaster) oven until lightly browned. Top bread with greens, tomatoes, avocado and chicken salad. Enjoy!
4. Seal the remaining amount in an airtight container. Will stay good in the fridge for up to five days.

Recipe Notes:

• What kind of almonds – typically they sell pre-sliced almonds in the baking/cake aisle of the grocery store.
• For the greens – I like supergreens or a mix of baby spinach and arugula.