Follow these steps for perfect results
roasted chicken
chopped
dried cranberries
diced
fennel bulb
diced
sliced almonds
toasted
mayonnaise
lemon juice
freshly squeezed
parsley
chopped fresh flat-leaf
black pepper
freshly ground
Chop the roasted chicken into bite-sized pieces.
Dice the fennel bulb.
Toast the sliced almonds.
In a medium bowl, combine the chopped chicken, dried cranberries, diced fennel, and toasted almonds.
Add mayonnaise, lemon juice, parsley, and black pepper to the bowl.
Stir all ingredients together until well combined.
Refrigerate for at least 5 minutes to allow flavors to meld.
Serve in a sandwich or on mixed greens.
Expert advice for the best results
Toast almonds in a dry pan over medium heat, stirring frequently, until golden brown.
For a spicier salad, add a pinch of red pepper flakes.
Adjust the amount of mayonnaise to your liking.
Everything you need to know before you start
5 minutes
Can be made 1-2 days in advance.
Serve on a bed of lettuce or in a croissant.
Serve with crackers.
Serve as a sandwich filling.
Serve on top of mixed greens.
Complements the sweet and savory flavors.
Discover the story behind this recipe
A popular dish for picnics and lunch gatherings.
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