Deb's Cranchick Salad recipe

All Recipes Salad

Ingredients

4 skinless, boneless chicken breast halves, chopped
2 tablespoons olive oil
3 stalks celery, chopped
½ cup chopped walnuts
½ cup dried cranberries
¼ cup chopped red onion
1 cup mayonnaise
3 tablespoons balsamic vinegar
salt and pepper to taste
½ lemon, juiced
8 leaves spinach - rinsed, stemmed, and dried

Nutrition Info

766.7 calories
carbohydrate: 22.3 g
cholesterol: 92.8 mg
fat: 63.9 g
fiber: 3.4 g
protein: 30.3 g
saturatedFat: 9.4 g
servingSize: -
sodium: 418.8 mg
sugar: 13.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a large skillet, heat olive oil over medium heat. Add chopped chicken and cook until chicken is cooked through. Remove from heat and set aside to cool.

  2. In a large bowl, stir together the celery, walnuts, cranberries, onion, mayonnaise, vinegar, salt and pepper and lemon juice. Add cooled chicken, and stir until well combined. Cover and chill about 6 hours and serve on top of spinach leaves, if desired.

Recipe Yield

4 servings

Recipe Note

A wonderful summer treat for any setting...I was tired of regular chicken salad and became creative....

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