Deb's Cranchick Salad recipe
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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 caloriescarbohydrate: 22.3 gcholesterol: 92.8 mgfat: 63.9 gfiber: 3.4 gprotein: 30.3 gsaturatedFat: 9.4 gservingSize: -sodium: 418.8 mgsugar: 13.4 gtransFat: : -unsaturatedFat: : -
Directions Deb's Cranchick Salad
Directions
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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.
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.