Cranberry Almond Chicken Salad

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{85 g} Makes 6

servings

Ingredients

2/3 cup {0.0 g}

slivered almonds

3 cup {405 g}

chopped cooked chicken

3/4 cup {91 g}

sweetened dried cranberries

{128 g} 2

celery ribs, diced

{165 g} 1/2

small sweet onion, diced

3/4 cup {165 g}

mayonnaise

1 TBL {6.6 g}

Greek seasoning

2 TBL {30 g}

fresh lemon juice

Preparation

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).

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.

Source

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