CRANBERRY-ALMOND CHICKEN SALAD
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.... **my version to the salad that was served at Olympic Gyro & Kabob, Atlanta,
Provided by Jen Smallwood
Categories Chicken Salads
Time 10m
Number Of Ingredients 8
Steps:
- 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.
- 2. **note** if you can't find greek seasoning - mix up a batch of my greek seasoning - look in my recipe list for it.
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