Cranberry-Almond Chicken Salad

Photo: Beth Dreiling Hontzas; Styling: Buffy Hargett
This easy chicken salad recipe is perfect for showers, luncheons, and friendly gatherings. Serve in a lettuce-lined bowl for a beautiful display.

Yield:

Makes 6 servings

Recipe from

Recipe Time

Prep: 15 Minutes
Bake: 5 Minutes
Cool: 15 Minutes

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

Preparation

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.

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.

Note:

Deanne Anthony, Poteau, Oklahoma,

July 2009