Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 4101.19 Kcal (17171 kJ) | ||
| Calories from fat | 2862.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 318.11g | 489% | |
|---|---|---|---|
| Cholesterol | 375.25mg | 125% | |
| Sodium | 4966.34mg | 207% | |
| Potassium | 3144.19mg | 67% | |
| Total Carbs | 206.73g | 69% | |
| Sugars | 79.44g | 318% | |
| Dietary Fiber | 19.38g | 78% | |
| Protein | 132.94g | 266% | |
| Vitamin C | 24mg | 40% | |
| Iron | 10.9mg | 61% | |
| Calcium | 488.8mg | 49% | |
| Amount Per 100 g | |||
| Calories | 292.6 Kcal (1225 kJ) | ||
| Calories from fat | 204.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.7g | 489% | |
|---|---|---|---|
| Cholesterol | 26.77mg | 125% | |
| Sodium | 354.32mg | 207% | |
| Potassium | 224.32mg | 67% | |
| Total Carbs | 14.75g | 69% | |
| Sugars | 5.67g | 318% | |
| Dietary Fiber | 1.38g | 78% | |
| Protein | 9.48g | 266% | |
| Vitamin C | 1.7mg | 40% | |
| Iron | 0.8mg | 61% | |
| Calcium | 34.9mg | 49% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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