Cranberry-Almond Chicken Salad

Jen Smallwood


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,


★★★★★ 1 vote

10 Min
No-Cook or Other


  • 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
  • 1 Tbsp
    greek seasoning, depending on your taste
  • 2 Tbsp
    fresh lemon juice

How to Make Cranberry-Almond Chicken Salad


  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.

Printable Recipe Card

About Cranberry-Almond Chicken Salad

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

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