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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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A wonderful summer treat for any setting...I was tired of regular chicken salad and became creative.... 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:
1. 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.
2. 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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