Persian-Inspired Chicken and Almond Hors d’Oeuvre

In a medium mixing bowl, whisk together the mayonnaise, lemon juice, salt, and black pepper until smooth and well balanced.

Add the cooked chicken and chopped almonds. Gently fold to coat the chicken evenly without breaking up the texture.

Stir in the chopped celery or parsley, mixing just until the mixture becomes creamy and uniform.

Spoon the mixture into a serving dish or arrange neatly on a hors d’oeuvre platter, smoothing the top with a spatula.

Garnish the edges with crisp celery stalks and fresh lemon slices for a clean, classic presentation.

Chill for at least 20 minutes before serving, or serve at cool room temperature. Serves approximately 4–6.