By Jen Smallwood
July 1, 2014
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Author Notes: 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 Smallwood

Serves: 6

  • 2/3 cup silvered almonds
  • 3 cups chopped cooked chicken
  • 2 celery ribs, diced
  • 3/4 cup sweetened dried cranberries
  • 1/2 small sweet onion, diced
  • 3/4 cup mayonnaise
  • 1 tablespoon greek seasoning, depending on your taste
  • 2 tablespoons fresh lemon juice
  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.

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