Cranberry-Almond Chicken Salad |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 1 |
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This easy chicken salad recipe is perfect for showers, luncheons, and friendly gatherings. Serve in a lettuce-lined bowl for a beautiful display. 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 |
2 tablespoons fresh lemon juice |
Directions:
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).
2. Stir together almonds, chicken, dried cranberries, and remaining ingredients; serve immediately, or cover and chill up to 24 hours.
3. 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.
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