Categories: Poultry, Salads

Ingredients

• 1 cup slivered almonds
• 4 cups chopped cooked chicken
• 1 (14 oz) can of artichoke hearts, drained and coarsely chopped
• 1 cup diced celery
• 1 cup mayonnaise
• 1/4 cup chopped fresh chives
• 2 Tbsp. chopped fresh tarragon
• 2 tsp. lemon zest
• Salt and freshly ground pepper to taste

Directions

1. eat oven to 350. Bake almonds in a single layer in a shallow pan for 7 minutes or until roasted and fragnant, stirring halfway through.

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

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