Cranberry-Almond Chicken Salad

1
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,

Rating:
★★★★★ 1 vote
Serves:
6
Prep:
10 Min
Method:
No-Cook or Other

Ingredients

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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

How to Make Cranberry-Almond Chicken Salad

Step-by-Step

  • 1Preheat 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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