Chicken Salad with Cranberries, Almonds, and Orange Vinaigrette

Chicken Salad with Cranberries, Almonds, and Orange Vinaigrette

"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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20 m servings 287 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 287 kcal
  • 14%
  • Fat:
  • 16.4 g
  • 25%
  • Carbs:
  • 19.9g
  • 6%
  • Protein:
  • 16.4 g
  • 33%
  • Cholesterol:
  • 35 mg
  • 12%
  • Sodium:
  • 92 mg
  • 4%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Ready In

  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.


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



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