Cranberry Almond Chicken Salad Recipe

This versatile recipe is great for picnics, meal prep, or lunches on the go.

1 pound of boneless, skinless chicken breast or thighs,
cooked and shredded (3 – 4 cups shredded)
3/4 cup dried cranberries
3/4 cup diced celery
1/2 cup chopped or sliced almonds
1/2 cup mayonnaise or plain Greek yogurt
1–2 tbsp lemon juice
Salt and pepper, to taste

1. Add the chicken, celery, and cranberries to a large mixing bowl.

2. Add the mayonnaise (or Greek yogurt), lemon juice, and almonds to the chicken mixture. Toss to combine and evenly coat.

3. Season to taste with the salt and pepper. For best flavor, make an hour ahead and refrigerate.

Tip: Some nuts may become soggy if not eaten fresh; slivered almonds seem to hold up better than sliced.

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