Chicken and Artichoke Salad

(from Linda Lu’s recipe box)

Wonderful, different take on a nice fresh summer chicken salad

Source: Southern Living

Prep time: 15 minutes
Cook time: 7 minutes
Serves 6 people

Categories: Poultry, Salads

Ingredients

  • 1 cup slivered almonds
  • 4 cups chopped cooked chicken
  • 1 (14 oz) can of artichoke hearts, drained and coarsely chopped
  • 1 cup diced celery
  • 1 cup mayonnaise
  • 1/4 cup chopped fresh chives
  • 2 Tbsp. chopped fresh tarragon
  • 2 tsp. lemon zest
  • Salt and freshly ground pepper to taste

Directions

  1. eat oven to 350. Bake almonds in a single layer in a shallow pan for 7 minutes or until roasted and fragnant, stirring halfway through.

  2. Stir together chicken, next 7 ingredients and almonds. Garnish with chives if desired.

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