Cranberry-Almond Chicken Salad
- 2/3 cup slivered almonds
- 3 cups chopped cooked chicken
- 3/4 cup sweetened dried cranberries
- 2 celery ribs, diced
- 1/2 small sweet onion, diced
- 3/4 cup mayonnaise
- 1 tablespoon Greek seasoning
- 2 tablespoons fresh lemon juice
- Preheat oven to 350u0b0. Bake almonds in a single layer in a shallow pan 5 to 7 minutes or until lightly toasted and fragrant. Cool completely in pan on a wire rack (about 15 minutes).
- Stir together almonds, chicken, dried cranberries, and remaining ingredients; serve immediately, or cover and chill up to 24 hours.
- Artichoke-Pecan Chicken Salad: Substitute 1 cup coarsely chopped pecans for almonds and 1 (14-oz.) can artichoke hearts for cranberries. Drain artichokes, and pat dry with paper towels. Coarsely chop artichokes. Proceed with recipe as directed.
almonds, chicken, cranberries, celery, sweet onion, mayonnaise, seasoning, lemon juice
Taken from www.myrecipes.com/recipe/cranberry-almond-chicken-salad (may not work)