Chicken Almond Salad – Easy Cheesecake Factory  Copycat

This Chicken Almond Salad is a simple copycat version of the Cheesecake Factory favorite — made with shredded chicken, mayo dressing, and just enough crunch from celery and toasted almonds. It’s fast to throw together and works great for meal prep, light lunches, or days when you just need food without a whole production.

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Quick Summary

• Prep time: 10 mins
• Cook time: none (just chill time)
• Flavor: creamy, tangy, slightly nutty
• Great for: work lunches, meal prep, no-effort meals

Why I Like This Recipe

Honestly? I didn’t feel like cooking. Just had some leftover chicken and threw things in a bowl. But it turned out really solid. Creamy, crunchy, a little sweet — and it took 10 minutes. You can eat it on toast or just stand by the fridge and go at it with a fork.

Ingredients

Salad:

• 3 cups cooked shredded chicken
• ½ cup chopped celery
• ¼ cup sliced almonds (toasted if you’ve got time)
• ¼ cup minced onion

Dressing:

• ½ cup mayonnaise
• 1 tbsp apple cider vinegar
• 1 tsp honey
• ¼ tsp granulated garlic
• Salt & pepper, to taste

How To Make Chicken Almond Salad

1. Mix your base: Chicken, celery, almonds, onion — all in a bowl. Stir it around. Nothing fancy.
2. Make the dressing: Whisk mayo, vinegar, honey, garlic, salt, and pepper. Taste it. Adjust if it’s too tangy or too bland.
3. Combine it all: Pour dressing over the chicken mix. Fold it in gently. Don’t mash it.
4. Chill for a bit: Cover the bowl and let it sit in the fridge for about 30 mins. The flavors come together better when it rests.
5. Serve: On lettuce, bread, crackers, or just by the spoon. It’s flexible.

Tips for Success

• Toast the almonds — totally worth the extra pan.
• Use rotisserie chicken if you’re tired. It’s already cooked.
• Don’t skip the chill time — 30 mins makes a difference.
• Want more tang? Add a splash more vinegar.
• Taste before serving. Sometimes it needs a pinch more salt.

Storage and Reheating

• Fridge: Lasts about 3 days in an airtight container. Tastes even better the next day.
• Freezer: Not really recommended. Mayo-based dressings don’t thaw well.
• Reheating: Nope. Eat cold or at room temp.

Frequently Asked Questions

• Can I use canned chicken?
  You can, but it’s not as tender. If you do, rinse it and shred it well.
• Is there a dairy-free option?
  Yep — use dairy-free mayo. Everything else is fine.
• Can I use Greek yogurt instead of mayo?
  Sure, just know it’ll be tangier and not as creamy. Maybe mix half-and-half.
• Do I have to toast the almonds?
  No, but it adds a nice nutty crunch. Worth the 3 mins.
• Can I make this ahead?
  Yep. In fact, it tastes better after a few hours in the fridge.

Common Mistakes and How to Dodge Them

• Using raw almonds: They work, but taste flat. Toast them in a dry pan until golden — way better.
• Overdressing the salad: Go slow with the dressing. You can always add more, but it’s hard to take it back.
• Undersalting: Creamy dressings need a decent pinch of salt to balance the flavor. Taste and tweak.
• Skipping the chill: I get it — you’re hungry. But even 20 mins in the fridge makes it taste more put-together.
• Too much onion: A little goes a long way. Stick to the ¼ cup or it’ll overpower the salad.

Nutrition Facts (Per Serving)

• Calories: 459 kcal
• Total Fat: 35g
• Saturated Fat: 5g
• Cholesterol: 85mg
• Sodium: 480mg
• Potassium: 330mg
• Total Carbohydrate: 5g
• Dietary Fiber: 1g
• Sugars: 2g
• Protein: 30g

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