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Chicken Salad with Cranberries, Almonds, and Orange Vinaigrette

By: Dole  
"Brighten up a fall or winter salad with an orange-balsamic dressing, cranberries, and flavored almonds, tossed with chicken and red bell peppers, and served with fresh crisp salad greens."

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Prep Time:
20 Min
Ready In:
20 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • 1/4 cup orange juice
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon orange marmalade
  • 2 tablespoons vegetable oil
  • 1 (10 ounce) package DOLE® Iceberg Butter Crunch™ Salad Blends
  • 2 cups cooked shredded chicken*
  • 1 stalk DOLE® Celery, thinly sliced
  • 1/2 DOLE® Sweet Red Bell Pepper, cut into thin strips
  • 1/3 cup sweetened dried cranberries
  • 1/3 cup flavored almonds

Directions

  1. Combine juice, vinegar, and marmalade in small bowl; whisk in oil.
  2. Combine salad blends, chicken, celery, bell pepper, cranberries, and almonds in large bowl; Add vinaigrette, toss to evenly coat.

Footnotes

  • *Note: Use a purchased roast chicken for this recipe, or 2 cooked chicken breasts.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 329 | Total Fat: 18.1g | Cholesterol: 52mg

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