Chicken Salad with Dried Cranberries, Fennel and Toasted Almonds

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

¼ cup dried cranberries

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)