Chicken Salad With Cranberries, Almonds, and Orange Vinaigrette

This salad has it all, the sweet tang of cranberries and orange vinaigrette, fresh greens and almond crunch, and light, tender but filling breast of chicken. Fresh and flavorful, the salad is a meal, perfect for lunch or a light dinner. This Dole recipe was found at http://www.dole.com/salads/us/landing/DOLE_Top_10_Salad_Recipes.pdf

• Ready In: 40 mins
• Serves: 3-4
• Yields: 4

Ingredients

• 1⁄4 cup  orange juice
• 1  tablespoon  balsamic vinegar
• 1  tablespoon honey
• 2  tablespoons  vegetable oil
• 1 (10 ounce) package  mixed salad greens, such as Spring Mix
• 2  cups chicken breasts, cooked and shredded
• 1  stalk celery, thinly sliced
• 1⁄2 cup red bell pepper, cut into thin strips
• 1⁄3 cup dried sweetened cranberries
• 1⁄3 cup  slivered almonds
• 1⁄4 cup feta cheese, crumbled

Directions

1. Vinaigrette:.
2. Combine juice, vinegar, and honey in small bowl; whisk in oil.
3. Salad:.
4. Combine salad blend, chicken, celery, bell pepper, cranberries, and almonds in large bowl. Add vinaigrette, toss to evenly coat.
5. Serve chilled, topped feta cheese crumbles.