This recipe is wonderfully versatile. For those not a fan of the tartness offered by cranberries, try substituting golden raisins or dried cherries. Chopped pecans or walnuts can be used instead of almonds.
Total Time: 20 mins
Prep Time: 15 mins
- 2 cups shredded, cooked chicken breast
- ¼ cup dried cranberries
- ½ cup slivered almonds
- 2 stalks celery, finely chopped
- 1/3 cup mayonnaise
- 1 tsp lemon juice
- 1 to 2 tsp dried tarragon (1 to 2 tbsp fresh chopped tarragon)
- Salt and pepper to taste
- Mix all ingredients together in a large bowl. Adjust seasonings to taste. Serve open-faced on gluten-free bread, or on top of lettuce as a salad.