Cranberry Chicken Salad
INGREDIENTS
Walnut Topping
3/4 cup (175 mL) walnut pieces
6 tbsp (90 mL) granulated sugar
1 tbsp (15 mL) water
Dressing
1 cup (250 mL) Ocean Spray® Cranberry Cocktail
1/2 cup (125 mL) red wine vinegar
1/2 cup (125 mL) olive oil
2 tbsp (30 mL) finely chopped red onion
2 tbsp (30 mL) honey
2 tbsp (30 mL) Dijon mustard
Salt and pepper to taste
Salad
6 cups (1.5 L) mixed salad greens
apple, cored and thinly sliced
3/4 cup (175 mL) Ocean Spray® Craisins® Sweetened Dried Cranberries
1/2 pkg (550 g) JANE’S Oven Roasted Carved Chicken Breasts, thawed
Directions:
Walnut Topping
Combine topping ingredients in large frying pan. Cook over medium heat, stirring constantly, until sugar melts to a golden brown and coats walnuts, about 6 minutes. Turn out onto a piece of greased foil. Cool; break up into small pieces.
Dressing
Combine all ingredients in screw-top jar. Shake vigorously.
Salad
Toss salad ingredients together in large salad bowl. Add just enough dressing to coat greens. Toss. Sprinkle walnuts on top. Serve immediately.
Makes:4 servings
Tip:
• Caramelized walnuts and dressing can be made ahead. Store dressing in refrigerator but bring to room temperature before using.