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Cranberry-Almond Chicken Salad

Photo: Beth Dreiling Hontzas; Styling: Buffy Hargett
Prep time 15 mins
Bake time 5 mins
Cool time 15 mins
Yield Makes 6 servings
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

How to Make It

  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.