For my last chicken salad recipe, I decided on cranberries as the star of the dish. My dad said this was his second favorite, although all were very good. I added almonds to give it a crunch and some onions to bring another flavor to the dish.
Ingredients: (makes 1 chicken worth)
1 cooked unseasoned chicken breast, shredded (about 1 1/2 Cups)
1/4 Cup cranberries
1 1/2 teaspoons green onion, chopped
1/4 Cup toasted almonds, slivered
1/2 Cup (give or take) seasoned mayo
First you want to toast you slivered almonds in a pan until lightly golden.
In a bowl combine all ingredients. I say give or take on the seasoned mayo depending on your preferences.
Serve on a sandwich or with crackers for dipping.