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posted: 6/18/2014 5:00 AM

Chicken Salad with Dried Cranberries, Fennel and Toasted Almonds

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  • In her new book, "Lunch," Gale Gand shares several takes on chicken salad, like this one with dried cranberries and almonds.

      In her new book, "Lunch," Gale Gand shares several takes on chicken salad, like this one with dried cranberries and almonds.
    Courtesy Houghton Mifflin Harcourt

 

4 cups chopped roasted or poached chicken (from whole chicken or 2 large breasts)

¼ cup dried cranberries

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¼ cup diced fennel bulb

¼ cup sliced almonds, toasted

½ cup mayonnaise

1 tablespoon freshly squeezed lemon juice

1 teaspoon chopped fresh flat-leaf parsley

⅛ teaspoon freshly ground black pepper

Place the chicken, cranberries, fennel, almonds, mayonnaise, lemon juice, parsley and pepper in a medium bowl and stir with a fork until well combined.

Use in a sandwich or on some mixed greens for a nice lunch salad, or store in an airtight container in the refrigerator for up to 5 days.

Makes about 4 cups.

"Gale Gand's Lunch" by Gale Gand (Houghton Mifflin Harcourt, 2014)

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