Cranberry Chicken Salad

Cranberry-Orange Vinaigrette- GNEE

• 1 (14 oz) can whole-berry cranberry sauce
• 4 tablespoons cider vinegar
• 4 tablespoons fresh orange juice
• 2 tablespoons pure maple syrup
• 6 tablespoons olive oil
• 1/8 tsp. salt

SALAD AND ASSEMBLY

• 6 chicken breasts, (boneless-skinless)
• 3 cups baby spinach, tails pulled
• 3 cups romaine, torn into bite size pieces
• 1/4 of a large green cabbage, thinly sliced
• 1 lb. baby portobello mushrooms, sliced
• 2 orange, peeled and thinly sliced
• 1 cup dried cranberries
• 1 small red onion, very thinly sliced
• 2 ripe avocado, sliced
• 1/2 cup sliced almonds, toasted
• 1/2 pound Havarti cheese, thin matchstick slices
• Freshly ground black pepper to taste

1. To prepare the vinaigrette, combine cranberry sauce with the vinegar and whisk together. Add the remaining dressing ingredients. Set aside.

2. Grill or broil 6 chicken breasts, my guy suggests 10-15 minutes on each side on his gas grill.

3. Rinse the salad greens and pat dry between paper towels. When ready to serve, put the greens in the bowl with the dressing. Add the cabbage, sliced mushrooms, sliced oranges, dried cranberries and sliced onion. Toss well to coat evenly with the dressing. Plate salad, slice grilled chicken breast and arrange on top of the salad. Garnish with orange, avocado, and cheese slices.

4. Drizzle more dressing over the salad. Sprinkle the toasted almonds and over the salad. Grind fresh pepper over the top, if desired and serve. Makes 6 large salads.