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.

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.

Ratings & Reviews

hmreitano's Review

popsyckel
January 11, 2013
N/A

popsyckel's Review

aubiechic
January 19, 2012
N/A

DeeDeeDee's Review

DeeDeeDee
December 12, 2011
N/A

aubiechic's Review

hmreitano
May 21, 2010
This chicken salad recipe was fine but an odd combination. The cranberries really did not pair well with the Greek seasoning. I would reccommend trying the artichoke-pecan option instead.