Recipe
Salad
Chicken Salad with Cranberry-Orange Vinaigrette
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (5 oz) bag Hy-Vee spring mix lettuce, divided | ||
| 1 ¼ c. cooled, chopped Hy-Vee rotisserie chicken, divided | ||
| 2 Australian navel oranges, segmented, divided | ||
| ¼ c. Hy-Vee honey-roasted cashews, divided | ||
| ¼ c. Hy-Vee dried cranberries, divided | ||
| ½ c. balsamic vinaigrette | ||
| 2 tbsp. Old Orchard cranberry juice cocktail |
Directions
- Arrange lettuce on four dinner plates. Top each with chicken and orange segments.
- Sprinkle salads with cashews and cranberries.
- For dressing, whisk the vinaigrette and juice together. Drizzle evenly over the salads.
Nutrition facts
Servings
280 Calories per serving
Amounts Per Serving
- Total Fat: 15g
- Cholesterol: 25mg
- Sodium: 470mg
- Total Carbohydrates: 24g
- Protein: 12g
Daily Values
0%
Vitamin A 30%
0%
Vitamin C 70%
0%
Iron 6%
0%
Calcium 4%