Deb's Cranchick Salad Recipe

Ingredients <br>- 4 skinless, boneless chicken breast halves, chopped <br>- 2 tablespoons olive oil <br>- 3 stalks celery, chopped <br>- ½ cup chopped walnuts <br>- ½ cup dried cranberries <br>- ¼ cup chopped red onion <br>- 1 cup mayonnaise <br>- 3 tablespoons balsamic vinegar <br>- salt and pepper to taste <br>- ½ lemon, juiced <br>- 8 leaves spinach - rinsed, stemmed, and dried <br><p></p>Directions <br>step 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. <br>step 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. <br>

Ingredients
- 4 skinless, boneless chicken breast halves, chopped
- 2 tablespoons olive oil
- 3 stalks celery, chopped
- ½ cup chopped walnuts
- ½ cup dried cranberries
- ¼ cup chopped red onion
- 1 cup mayonnaise
- 3 tablespoons balsamic vinegar
- salt and pepper to taste
- ½ lemon, juiced
- 8 leaves spinach - rinsed, stemmed, and dried

Directions
step 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.
step 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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