This is a nice twist on chicken salad...very tasty. You can alter the recipe by changing the kind of nut you use.
2/3 cup coarsley chopped pecans
3 cups chopped cooked chicken
3/4 cup sweetened dried cranberries
2 celery ribs, diced
1/2 small sweet onion, diced
3/4 cup mayonnaise
1 tbl greek seasoning
2 tbl fresh lemon juice
1. Preheat oven to 350 degrees and bake pecans in a single layer in a shallow pan 5 to 7 minutes or unitl lightly toasted and frangrant. Cool completely for about 15 minutes.
2. Stir together the pecans, chicken, cranberries, and remaining ingredients.
3. Serve immediately or chill up to 24 hours.
***Almonds are a good substitute for the pecans