4 c. cooked chicken - cut into a 1/4 inch dice
1/2 c. sliced almonds
2 t. tarragon - minced
3 green onions - white and greens chopped
1/3 c. dried cranberries
1/2 c. celery - finely diced
1/4 c. mayonnaise
1/4 c. plain greek yogurt
1 t. kosher salt
fresh ground pepper to taste
1. To toast almonds: Heat a 9-10 inch skillet to medium low heat. Add the sliced almonds and toast, stirring frequently, until fragrant and a light golden brown. Watch them carefully so they don't burn! Remove from pan a cool in bowl.
2. In a large bowl, combine chopped chicken, green onions, tarragon, cranberries, mayonnaise, greek yogurt, salt & pepper. Stir to combine.
3. Just before serving, add toasted almonds and gently fold to combine.