Preheat oven to 350. Bake almonds in a single layer in a shallow pan 5 to 7 minutes or until lightly toasted and fragrant. Cool completely (about 15 minutes).
Stir together almonds, chicken, dried cranberries, and remaining ingredients; serve immediately, or cover and chill.
Originally Submitted
1/7/2011
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You can add this Cranberry-Almond Chicken Salad recipe to your own private DesktopCookbook.
