Ingredients
2 whole roasted chickens
1 cup mayonnaise
1/2 cup red onion, chopped
1/4 cup red pepper, choppped
1/4 cup green pepper, chopped
1/4 head iceberg lettuce, shreded
1/4 cup shredded carrot
1/2 cup sliced almonds, toasted
2 tablespoons honey
salt and pepper to taste
Preparation
Remove meat from roasted chicken. Chop or shred into small pieces. Toss all remaining ingredients together in a medium sized bowl with shredded chicken. Toss until well combined. Season with salt and pepper to taste. Serve immediately or refrigerate up to 4 days.
This salad can be served as a sandwich, hollow out a pepper, tomato or green artichoke and serve as a light lunch or in small pitas or crackers as an appetizer.
