Chicken-and-Artichoke Salad

Southern Living
Makes 6 servings


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1 cup slivered almonds
4 cups chopped cooked chicken
1 (14-oz.) can artichoke hearts, drained and coarsely chopped
1 cup diced celery
1 cup mayonnaise
1/4 cup chopped fresh chives
2 tablespoons chopped fresh tarragon
2 teaspoons lemon zest
Salt and freshly ground pepper to taste
Garnish: fresh chives


Total: 22 Minutes

1. Preheat oven to 350°. Bake almonds in a single layer in a shallow pan 7 to 9 minutes or until toasted and fragrant, stirring halfway through.

2. Stir together chicken, next 7 ingredients, and almonds. Garnish, if desired.

Created date

June 2010