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Spinach Chicken Salad with Cranberries

4 star rating
 

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Submitted by: DaniMartin

 

Cubes of cooked chicken are combined with fresh spinach, toasted almonds, and dried sweetened cranberries, and tossed with a vinegar and oil dressing.
 

Ingredients

  • 8 oz Fresh Spinach
  • 3 scallions or green onions, thinly sliced
  • 3/4 cup dried sweetened cranberries
  • 3/4 cup sliced almonds, toasted
  • 1 1/2 cups cooked chicken, cut in bite size pieces
  • 2 Tablespoons Splenda granular sugar replacement
  • 2 Tablespoons apple cider vinegar
  • 1 Tablespoon white wine vinegar
  • 2 Tablespoons extra virgin olive oil
  • 3/4 teaspoon poppy seeds
  • 1/2 teaspoon paprika
  • 1/2 teaspoon onion powder

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Method

In large bowl, combine spinach, onions, cranberries, almonds and chicken. In a small bowl, whisk together Splenda, vinegars, oil, poppy seeds, paprika and onion powder. Pour dressing over salad and toss lightly until well coated.

 

Notes: This salad can also be served warm by heating chicken and dressing (30-60 seconds each) before tossing with salad.

 

Number of Servings: 3-4

 

Submitted by: DaniMartin ()

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