Chicken salad is one of my favorites. I frequently make it with fresh dill and red onions. Then sometime in the winter months I wanted to make a batch of chicken salad but no longer had fresh dill in the garden. I did, however, have a huge supply of thyme. I actually have TONS of thyme year round. And thus this recipe was born!
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If I could I would probably eat pasta salad nearly every day of the summer. But alas, all those wasted carbs and lack of nutrition. Last year I was diagnosed with diverticulitis so for me a high fiber diet is extremely important.
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Let me start by apologizing for the photo quality, not exactly my best work. Yesterday was yet again another day of rain so finding some natural light was difficult. Factor in three hungry cooped up energetic boys and it made for chaos while I was attempting to take photos, especially with little hands stealing the sliced almonds off the food!
So anyway, I first made this salad several years ago to take to a friend’s party because she eats gluten free and is a vegetarian (I made it without the chicken that time). It was quite popular. I have made it several more times since then and now would like to share it with you.
Feeding My 3 Sons 