Deb's Cranchick Salad recipe

4 servings

4 skinless, boneless chicken breast halves, chopped

2 tablespoons olive oil

3 stalks celery, chopped

1/2 cup chopped walnuts

1/2 cup dried cranberries

1/4 cup chopped red onion

1 cup mayonnaise

3 tablespoons balsamic vinegar

salt and pepper to taste

1/2 lemon, juiced

8 leaves spinach - rinsed, stemmed, and dried

In a large skillet, heat olive oil over medium heat.

Add chopped chicken and cook until chicken is cooked through.

Remove from heat and set aside to cool.

In a large bowl, stir together the celery, walnuts, cranberries, onion, mayonnaise, vinegar, salt and pepper and lemon juice.

Add cooled chicken, and stir until well combined.

Cover and chill about 6 hours and serve on top of spinach leaves, if desired.