deb's cranchick salad

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


  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.

03/22/2017
deb's cranchick salad, Salad recipe PT10M PT2H 6 435 calories

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