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Deb’s Cranchick Salad

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Deb’s Cranchick Salad

Directions

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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
  • Methods :

  • 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.
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