Chicken Salad With Cranberries, Almonds, and Orange Vinaigrette |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This salad has it all, the sweet tang of cranberries and orange vinaigrette, fresh greens and almond crunch, and light, tender but filling breast of chicken. Fresh and flavorful, the salad is a meal, perfect for lunch or a light dinner. This Dole recipe was found at /salads/us/landing/DOLE_Top_10_Salad_Recipes.pdf Ingredients:
1/4 cup orange juice |
1 tablespoon balsamic vinegar |
1 tablespoon honey |
2 tablespoons vegetable oil |
1 (10 ounce) package mixed salad greens, such as spring mix |
2 cups chicken breasts, cooked and shredded |
1 stalk celery, thinly sliced |
1/2 cup red bell pepper, cut into thin strips |
1/3 cup dried sweetened cranberries |
1/3 cup slivered almonds |
1/4 cup feta cheese, crumbled |
Directions:
1. Vinaigrette:.
2. Combine juice, vinegar, and honey in small bowl; whisk in oil.
3. Salad:.
4. Combine salad blend, chicken, celery, bell pepper, cranberries, and almonds in large bowl. Add vinaigrette, toss to evenly coat.
5. Serve chilled, topped feta cheese crumbles.
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