Monday, October 12, 2009

Cranberry-Almond Chicken Salad

2/3 cup Slivered Almonds
3 cups Chopped Cooked Chicken
¾ cup Sweetened Dried Cranberries
2 Diced Celery Ribs
½ Small Sweet Onion Diced
¾ cup Light or Fat-Free Mayo
1 Tbsp Greek Seasoning
2 Tbsp Fresh Lemon Juice

Preheat oven to 350 degrees. Bake almonds in a single layer in shallow pan 5-7 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.