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Chicken Salad with Cranberries and Walnuts

Here's an easy salad to fix when you want something light and tasty. Enjoy!

1 pound chicken tenders, sliced 1/2 inch thick
Iceburg Lettuce
4 hard-boiled eggs, sliced
1/2 cup frozen peas, thawed
1 carrot, peeled and julienned
3/4 cup English walnuts
1/2 cup dried cranberries
cheddar cheese, grated
Cranberry Vinaigrette

Heat large skillet with 2-3 tablespoons olive oil. Cook chicken for 5-7 minutes until browned.

In large bowl, layer the following: Lettuce, boiled eggs, peas, carrot, walnuts, and cranberries. Add chicken and toss lightly with vinaigrette. Sprinkle with cheddar cheese. Serves 4-6.

Wine Suggestion: Chateau Ste Michelle Riesling
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