Cranberry-Almond Chicken Salad

Name: Cranberry-Almond Chicken Salad
Prep time: 15 min
Total time: 35 min
Yield: Makes 6 servings
Ingredients: ⅔ cup slivered almonds; 3 cups chopped cooked chicken; ¾ cup sweetened dried cranberries; 2 celery ribs, diced; ½ small sweet onion, diced; ¾ cup mayonnaise; 1 tablespoon Greek seasoning; 2 tablespoons fresh lemon juice

5 Ratings
2 Reviews

This easy chicken salad recipe is perfect for showers, luncheons, and friendly gatherings. Serve in a lettuce-lined bowl for a beautiful display.

By Deanne Anthony, Poteau, Oklahoma

Recipe by Southern Living July 2009

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Credit: Beth Dreiling Hontzas; Styling: Buffy Hargett

Recipe Summary

prep:

15 mins

bake:

5 mins

cool:

15 mins

total:

35 mins

Yield:

Makes 6 servings

Ingredients

⅔ cup slivered almonds
3 cups chopped cooked chicken
¾ cup sweetened dried cranberries
2 celery ribs, diced
½ small sweet onion, diced
¾ cup mayonnaise
1 tablespoon Greek seasoning
2 tablespoons fresh lemon juice

Directions

Step 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).

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Step 2
Stir together almonds, chicken, dried cranberries, and remaining ingredients; serve immediately, or cover and chill up to 24 hours.
Step 3
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 with paper towels. Coarsely chop artichokes. Proceed with recipe as directed.

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MyRecipes Member

01/06/2022

I never would have thought to add the Greek seasoning. I think that really made a difference!

aubiechic

05/21/2010

This chicken salad recipe was fine but an odd combination. The cranberries really did not pair well with the Greek seasoning. I would reccommend trying the artichoke-pecan option instead.

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