3 cups meat from a rotisserie chicken cooked chopped
2 tablespoons juice of lemon fresh
0.8 cup mayonnaise
1 tablespoon greek seasoning
0.7 cup slivered almonds
0.5 small onion diced sweet
0.8 cup cranberries dried sweetened
Equipment
frying pan
paper towels
oven
wire rack
Directions
Preheat oven to 35
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.
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.
