Cranberry-Almond Chicken Salad

Jen Smallwood

By
@usmcmom1

Freshly squeezed lemon juice adds a zesty, refreshing kick to this cool, light Greek salad; it's one of the most requested during the VFW picinic's....

**my version to the salad that was served at Olympic Gyro & Kabob, Atlanta,


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Serves:

6

Prep:

10 Min

Method:

No-Cook or Other

Ingredients

2/3 c
slivered almonds
3 c
chopped cooked chicken
3/4 c
sweetened dried cranberries
2
celery ribs, diced
1/2
small sweet onion, diced
3/4 c
mayonnaise
1 Tbsp
greek seasoning, depending on your taste
2 Tbsp
fresh lemon juice

Directions Step-By-Step

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).

Stir together almonds, chicken, dried cranberries, and remaining ingredients; serve immediately, or cover and chill up to 24 hours.
2
**note**
if you can't find greek seasoning - mix up a batch of my greek seasoning - look in my recipe list for it.

About this Recipe

Course/Dish: Chicken Salads
Main Ingredient: Chicken
Regional Style: American
Dietary Needs: Low Fat
Other Tags: Quick & Easy, Healthy