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Chicken-and-Artichoke Salad

Total time 22 mins
Yield Makes 6 servings


  • 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

How to Make It

  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.