cranberry-almond chicken salad

Name: Cranberry-Almond Chicken Salad
Prep time: 10 min
Yield: 6
Cuisine: American
Ingredients: 2/3 cup(s) slivered almonds; 3 cup(s) chopped cooked chicken; 3/4 cup(s) sweetened dried cranberries; 2 - celery ribs, diced; 1/2 - small sweet onion, diced; 3/4 cup(s) mayonnaise; 1 tablespoon(s) greek seasoning, depending on your taste; 2 tablespoon(s) fresh lemon juice

(2 RATINGS)

81 Pinches 1 Photo

Jen Smallwood

St. Cloud, FL

Updated on Jun 25, 2013

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,

Rate

prep time 10 Min

cook time

method No-Cook or Other

yield 6 serving(s)

Ingredients

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

How To Make cranberry-almond chicken salad

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.

Step 2

**note** if you can't find greek seasoning - mix up a batch of my greek seasoning - look in my recipe list for it.
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