Cranberry-almond chicken salad
Delight in the harmonious blend of tart cranberries, crunchy almonds, and tender chicken in this flavorful salad. Perfect for a satisfying meal.
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
Instructions:
- Heat oven to 350°. Roast almonds in a thin layer in a flat baking sheet for 5 to 7 minutes or until they are lightly browned and have a pleasant smell. Let them cool down completely in the pan on a metal rack (roughly 15 minutes). Mix together almonds, poultry, dried cranberries, and the rest of the elements; serve right away, or store covered in the refrigerator for up to 24 hours.
Summary:
- Calories: 2893 kcal
- Fat: 211 g
- Protein: 127 g
- Carbs: 137 g
- Potassium: 2137 mg
- Magnesium: 382 mg