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cranberry-almond chicken salad

(2 ratings)
usmcmom1 avatar
Recipe by
Jen Smallwood
@usmcmom1
St. Cloud, FL

Freshly squeezed lemon juice adds a zesty, refreshing kick to this cool, light Greek salad; it's one of the most requested during the VFW picinic's.... **my version to the salad that was served at Olympic Gyro & Kabob, Atlanta,

(2 ratings)
yield 6 serving(s)
prep time 10 Min
method No-Cook or Other

Ingredients For cranberry-almond chicken salad

  • 2/3 c
    slivered almonds
  • 3 c
    chopped cooked chicken
  • 3/4 c
    sweetened dried cranberries
  • 2
    celery ribs, diced
  • 1/2
    small sweet onion, diced
  • 3/4 c
    mayonnaise
  • 1 Tbsp
    greek seasoning, depending on your taste
  • 2 Tbsp
    fresh lemon juice

How To Make cranberry-almond chicken salad

  • 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). Stir together almonds, chicken, dried cranberries, and remaining ingredients; serve immediately, or cover and chill up to 24 hours.
  • 2
    **note** if you can't find greek seasoning - mix up a batch of my greek seasoning - look in my recipe list for it.
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