Nigerian Chicken Salad

Combine the chopped cooked chicken, red onions, and celery in a large mixing bowl.

Toast the slivered almonds in a dry skillet over medium heat for 2-3 minutes, stirring frequently until fragrant and lightly golden, then set aside to cool.

In a separate small bowl, whisk together the mayonnaise, sugar, soy sauce, and pepper until well blended and smooth.

Pour the dressing over the chicken mixture and fold gently until all ingredients are evenly coated.

Fold in the cilantro leaves and cooled toasted almonds, reserving a small handful of almonds for garnish.

Taste and adjust seasoning with additional salt as needed.

Transfer to a serving dish and garnish with the reserved almonds and extra cilantro before serving.