How To Make Simple Chicken Salad
Served on top of spinach leaves, this refreshing chicken salad combines chicken tangy cranberries and crunchy nuts, all tossed in a mayo-balsamic vinegar.
Preparation: 15 minutes
Cooking: 20 minutes
Chill Time: 6 hours 5 minutes
Total: 6 hours 40 minutes
Serves:
Ingredients
- 4chicken breast,halves, skinless boneless, 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
-
In a large skillet, heat the olive oil over medium heat. Add the chopped chicken and cook until the 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 the cooled chicken, and stir until well combined.
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Cover and chill for about 6 hours.
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Serve on top of spinach leaves and enjoy.
Nutrition
- Calories: 837.09kcal
- Fat: 68.04g
- Saturated Fat: 12.29g
- Trans Fat: 0.18g
- Monounsaturated Fat: 22.81g
- Polyunsaturated Fat: 31.21g
- Carbohydrates: 18.46g
- Fiber: 2.44g
- Sugar: 12.75g
- Protein: 37.50g
- Cholesterol: 133.88mg
- Sodium: 777.64mg
- Calcium: 65.05mg
- Potassium: 632.13mg
- Iron: 2.27mg
- Vitamin A: 142.51µg
- Vitamin C: 11.17mg
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