Chicken Salad with Cranberries, Almonds, and Orange Vinaigrette
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"Brighten up a fall or winter salad with an orange-balsamic dressing, cranberries, and flavored almonds, tossed with chicken and red bell peppers, and served with fresh crisp salad greens."
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Ingredients20 m servings 287 cals
Original recipe yields 4 servings
- Combine juice, vinegar, and marmalade in small bowl; whisk in oil.
- Combine salad blends, chicken, celery, bell pepper, cranberries, and almonds in large bowl; Add vinaigrette, toss to evenly coat.
- *Note: Use a purchased roast chicken for this recipe, or 2 cooked chicken breasts.
Per Serving: 287 calories; 16.4 g fat; 19.9 g carbohydrates; 16.4 g protein; 35 mg cholesterol; 92 mg sodium. Full nutrition