Categories: Salad

Ingredients

• 2/3 cup slivered almonds
• 3 cups chopped cooked chicken
• 3/4 cup sweetened dried cranberries
• 2 celery ribs, diced
• 1/2 small sweet onion, diced
• 3/4 cup mayo
• 1 tbsp. Greek seasoning
• 2 tbsps. fresh lemon juice

Directions

1. eheat oven to 350. Bake almonds in a single layer in a shallow pan 5-7 minutes or until lightly toasted and fragrant. Cool completely in pan on a wire rack about 15 minutes.

2. Stir together all ingredients and cover and chill up to 24 hours.

3. For 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. Coarsely chop artichokes.

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