Chicken Salad with Cranberries, Almonds, and Orange Vinaigrette

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."

Ingredients

20 m servings 287 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 287 kcal
  • 14%
  • Fat:
  • 16.4 g
  • 25%
  • Carbs:
  • 19.9g
  • 6%
  • Protein:
  • 16.4 g
  • 33%
  • Cholesterol:
  • 35 mg
  • 12%
  • Sodium:
  • 92 mg
  • 4%

Based on a 2,000 calorie diet

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Directions

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  • Prep

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  1. Combine juice, vinegar, and marmalade in small bowl; whisk in oil.
  2. Combine salad blends, chicken, celery, bell pepper, cranberries, and almonds in large bowl; Add vinaigrette, toss to evenly coat.
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Footnotes

  • *Note: Use a purchased roast chicken for this recipe, or 2 cooked chicken breasts.
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