Cranberry Almond Chicken Salad

Step 1

Toast Almonds: Spread almonds on a sheet pan. Roast in a preheated 350°F oven for 4-6 minutes or just until lightly golden and fragrant. Set aside to cool.

Step 2

In a medium bowl whisk together mayonnaise, poppy seed dressing, chives, salt, onion powder, black pepper and granulated garlic until fully combined.

Step 3

To the bowl add chopped chicken, celery, toasted almond slices and dried cranberries. Mix gently until combined. Adjust amount of dressing, if desired.

Step 4

Place into an airtight container and chill for at least 4 hours.

Step 5

Serve on onion rolls, croissants or slider rolls dressed with green leaf or bibb lettuce.