Chicken-and-Artichoke Salad

2 Reviews
ADD YOUR REVIEW
Total Time
22 Mins
Yield
Makes 6 servings
July 2010
RECIPE BY Southern Living

Ingredients

  • 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

Step 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.

Step 2

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

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Ratings & Reviews

aptseeker25's Review

BrentM
January 07, 2013
This is a good party recipe. If you don't like lemon flavor, you may want to leave out the lemon zest. To speed up the prep time, try using rotisserie chicken rather tha having to cook the chicken from scratch.

BrentM's Review

aptseeker25
July 13, 2010
I think there is a mis-print. If you actually use 1 cup of Mayo, it will be soupy. I had to throw it away after a few bites! However, when I made the southwestern version - I used 1/4 cup instead of the suggested 3/4 cup, and it was perfect! Do southern folks really make chicken salad soup with Mayo????
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