Cranberry-Almond Chicken Salad
Kristi Tomlinson
ingredients
- 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
directions
- 1
1. Preheat oven to 350°. 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).
- 2
2. Stir together almonds, chicken, dried cranberries, and remaining ingredients; serve immediately, or cover and chill up to 24 hours.
notes
This salad is good without the Greek Seasoning. It tends to overpower the dish. Also, the dish tastes better if it has time to marinate together.
Source: Glenda Tomlinson
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