Thursday, July 17, 2008

Chicken Salad with Cranberries & Almonds

1/4 c. orange juice
1 tbl balsamic vinegar
1/4 tsp salt
1 tbl orange marmalade (regular or no-sugar-added)
2 tbl canola oil
1 10-12 ounce package lettuce blend
2 cups chopped cooked chicken
1/2 red bell pepper, chopped
1/3 c. dried cranberries
1/3 c. slivered almonds

Whisk juice, vinegar, salt, marmalade and oil together in a small bowl.

Combine rest of ingredients in a large salad bowl. Add vinaigrette and toss evenly to coat.

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