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

DeeDeeDee's Review

December 12, 2011

aubiechic's Review

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.

hmreitano's Review

January 11, 2013

popsyckel's Review

January 19, 2012