Instructions

• Toast the almonds: place 1/2 cup almonds in a small dry skillet over medium heat. Toss or stir frequently for 3–5 minutes, until golden and fragrant. Transfer almonds to a plate to cool, then set aside.
• Prepare the chicken: remove and discard the skin and bones from 1 whole rotisserie chicken (about 5 cups chopped chicken). Place the meat on a cutting board and roughly chop into bite-sized pieces. Transfer the chopped chicken to a large mixing bowl.
• Chop the produce: chop 1 cup celery, dice 1 cup apple (a firm variety), chop 1/2 cup scallions, and finely chop 1 tablespoon fresh dill. Add all of these to the bowl with the chicken.
• Add remaining ingredients: to the bowl add 1 1/4–1 1/2 cups mayonnaise, 1/2 cup sweet pickle relish, 2 tablespoons Dijon mustard, and the cooled toasted almonds (1/2 cup).
• Mix and season: stir everything until evenly combined. Taste, then season with salt and pepper to your preference.
• Chill before serving: cover the bowl and refrigerate until ready to serve. For best flavor, allow the salad to rest chilled (making it a day ahead is recommended if possible).