my version to the salad that was served at Olympic Gyro & Kabob, Atlanta,
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.... —Jen S
chopped cooked chicken
celery ribs, diced
sweetened dried cranberries
small sweet onion, diced
greek seasoning, depending on your taste
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.