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

How to Make It

Step 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).

Step 2

Stir together almonds, chicken, dried cranberries, and remaining ingredients; serve immediately, or cover and chill up to 24 hours.

Step 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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