Deb’s Cranchick Salad

Directions

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.