How To Make Simple Chicken Salad
Served on top of spinach leaves, this refreshing chicken salad combines chicken, dried cranberries, and celery stalks tossed in mayo-balsamic vinegar.
Ingredients
- 4chicken breast,skinless boneless, halves, chopped
- 2tbspolive oil
- 3celery stalks,chopped
- ½cupwalnuts,chopped
- ½cupdried cranberries
- ¼cupred onion,chopped
- 1cupmayonnaise
- 3tbspbalsamic vinegar
- salt and pepper,to taste
- ½lemon,juiced
- 8spinach leaves,rinsed, stemmed, and dried
Instructions
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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.
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In a large bowl, stir together the celery, walnuts, cranberries, onion, mayonnaise, vinegar, salt and pepper and lemon juice.
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Add cooled chicken, and stir until well combined. Cover and chill for about 6 hours.
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Serve on top of spinach leaves and enjoy.
Nutrition
- Calories:Â 837.09kcal
- Fat:Â 68.04g
- Saturated Fat:Â 12.29g
- Trans Fat:Â 0.18g
- Monounsaturated Fat:Â 22.81g
- Polyunsaturated Fat:Â 31.21g
- Carbohydrates:Â 18.46g
- Fiber:Â 2.44g
- Sugar:Â 12.75g
- Protein:Â 37.50g
- Cholesterol:Â 133.88mg
- Sodium:Â 777.64mg
- Calcium:Â 65.05mg
- Potassium:Â 632.13mg
- Iron:Â 2.27mg
- Vitamin A: 142.51µg
- Vitamin C:Â 11.17mg
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