Cranberry-Almond Chicken Salad



cup slivered almonds

3 cups chopped cooked chicken

¾ cup sweetened dried cranberries

2 celery ribs, diced

½ small sweet onion, diced

¾ cup mayonnaise

1 tablespoon Greek seasoning

2 tablespoons fresh lemon juice


Instructions Checklist

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.