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)
Article Comments
Guidelines: Keep it civil and on topic; no profanity, vulgarity, slurs or personal attacks. People who harass others or joke about tragedies will be blocked.
If a comment violates these standards or our terms of service, click the "flag" link in the lower-right corner of the comment box. To find our more, read our FAQ.