This chicken salad recipe is the best and a family favorite! I like to use leftover roast chicken or baked chicken breasts that have been sprinkled with basil or rosemary.
½ cup blanched slivered almonds
½ cup mayonnaise
1 tablespoon lemon juice
¼ teaspoon ground black pepper
2 cups chopped, cooked chicken meat
1 stalk celery, chopped
lace almonds in a frying pan. Toast over medium-high heat, shaking frequently. Watch carefully, as they burn easily.
Prosciutto-wrapped asparagus is an extremely easy and elegant appetizer. Asparagus spears are wrapped in prosciutto, then baked until crispy. A great ...
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Warm up on cold evenings with this one-pan, aromatic broth with pork meatballs and noodles. We’ve taken inspiration from Vietnamese pho flavours...