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Deb's Cranchick Salad

By: Debra Parris

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

Rate/Review | Read Reviews (31)

What to Drink?
	Sauvignon Blanc
	Cranberry Sea Breeze

Prep Time:
15 Min

Cook Time:
20 Min

Ready In:
6 Hrs 40 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

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

Directions

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.