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