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Cranberry Almond Chicken Salad

  • Prep Time: 30m


  • 2 1/2 lb boneless, skinless chicken breasts, raw (approx. 4)
  • 1 c slivered almonds, toasted
  • 1 to 1 ½ cups Craisin’s dried cranberries
  • 1 c celery, diced
  • 1 c green onions, diced
  • 2 c Hellmann’s® mayonnaise
  • 2 tsp. curry powder
  • 1/2 tsp. white pepper
  • 1 tbsp. fresh lemon juice
  • 2 pkg Phyllo shells


  1. Boil the chicken breasts in salted water for about 10 to 12 minutes, until a thermometer inserted in the thickest breast registers 165F.
  2. Let the chicken cool and cut into ½-inch chunks.
  3. In a large bowl, combine the chicken, almonds, cranberries, celery, and green onions.
  4. In a separate bowl mix together the mayonnaise, seasonings, and lemon juice.
  5. Mix the mayonnaise mixture into the chicken mixture until well blended. The color should be a very pale yellow.
  6. Store in the refrigerator and allow the flavors to meld overnight.
  7. Bake phyllo shells according to the package.
  8. Fill phyllo shells and serve. You will have leftover chicken salad to serve with crackers, celery, on a sandwich, and so on!
  9. Keep leftovers in an airtight container in the refrigerator for up to 6 days.