Chicken Cranberry Pecan Salad
2
People talking
This is my attempt to copycat this delicious salad that's on the Bob Evans menu. From the kitchen of Tona Thornburg Court, Moberly MO
- Ready In:
- 30mins
- Serves:
- Units:
Nutrition Information
2
People talking
ingredients
- 2 cups iceberg lettuce (cut in bite size pieces)
- 2 cups romaine lettuce (torn in bite size pieces)
- 1⁄2 cup red cabbage (shredded)
- 2 cups chicken breasts, cut in bite-size pieces (probably poached, very tender)
- 1⁄2 cup bacon, crumbles
- 1⁄2 cup grated carrot
- 1⁄4 cup whole kernel corn (sparse amount)
- 1⁄2 cup dried cranberries
- 1⁄2 cup pecans (small pieces)
directions
- Mix all ingredients.
- Toss with sweet Italian dressing.
- Top with Blue cheese crumbles (optional).
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This is one of the best salads I've ever made...beautiful to look at and definitely a wonderful hot weather main dish. I made it for the Think Pink cooking tag game and served it along with "Recipe #44113". It's definitely a keeper, thanks for posting!
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Many enthusiastic thumbs up from the fifteen teachers who enjoyed this salad at lunch today. Made as stated, except subbed craisins for the cranberries and walnuts for the pecans. I made recipe #69556 for the dressing. DELICIOUS! I can see where blue cheese crumbles would be a great addition, too. Thanks for creating this recipe.
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Many enthusiastic thumbs up from the fifteen teachers who enjoyed this salad at lunch today. Made as stated, except subbed craisins for the cranberries and walnuts for the pecans. I made recipe #69556 for the dressing. DELICIOUS! I can see where blue cheese crumbles would be a great addition, too. Thanks for creating this recipe.
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