Spring

CRANBERRY-ALMOND CHICKEN SALAD

July  1, 2014
Photo by Jen Smallwood
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
Ingredients
  • 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
In This Recipe
Directions
  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.

See Reviews

See what other Food52ers are saying.

Review