Chicken Salad With Field Greens and Cranberries

Loaded full of chicken, greens, vegetables and cranberries topped with a sweet and sour, from honey and red wine respectfully, and given a twist with ginger root.

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Ingredients:

• Salad:
• 3 cups cooked chicken, skin and bones removed and diced (from a purchased roast chicken)
• 4 cups mixed field greens from a package
• 1 cup diced celery
• 2/3 cup baby corn, drained and quartered
• 1/2 cup dried cranberries
• 1/3 cup sugared walnut pieces
• Dressing:
• 1/3 cup sunflower oil
• 3 tbsp red wine vinegar
• 3 tbsp honey
• 1 teaspoon fresh minced or grated fresh ginger root
• 1/8 teaspoon salt
• Dash black pepper

Method

Combine the diced chicken, field greens, celery baby corn and cranberries in a large bowl. Combine the sunflower oil, vinegar, honey, ginger root, salt and pepper in a jar with a screw-on lid. Place lid on jar and screw on tightly until all dressing ingredients are mixed well. Pour dressing over salad ingredients in large bowl . Toss to coat all. Sprinkle top of salad with sugared walnut pieces. Serve at once.

Notes: This is a nice change from run of the mill salads. I have combined some of my favorite flavors - ginger and cranberries for a tasty result.

Number of servings: 4

Submitted By: sklittle4224629
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