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Chicken Salad with Cranberries, Toasted Almonds, and Orange Vinaigrette

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Total Time (Minutes)
20
Difficulty
1
Servings
4
Ingredients
10
Total Prep Time: 20 minutes
Calories Per Serving: 250
Nutrients

Nutrition Facts

Serving Size 221g

Amount per serving
Calories 250 Calories from fat: 110
% Daily Value*
Fat 13 g 20 %
Saturated 2 g 10 %
Trans 0 g
Cholesterol 40 mg 13 %
Sodium 680 mg 28 %
Carbohydrate 19 g 6 %
Fiber 3 g 12 %
Sugars 14 g
Protein 15 g
Vitamin A 20 %
Vitamin C 50 %
Calcium 6 %
Iron 6 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

When you see a flavor pairing popping up in all types of dishes, it’s usually for a good reason. Take cranberry and orange, for instance. You see it in muffins, scones, breads, relishes, sauces and even mustards, but this salad takes the flavor-match favorite a bit further. Our complex-flavored vinaigrette gets a double dose of orange from juice as well as marmalade, which are balanced with a splash of balsamic vinegar. Then our lettuce-and-veggie-packed salad is studded with dried cranberries and given an additional layer of flavor from a handful of toasted almonds. To make this salad even easier to prepare, use shredded rotisserie chicken from your market.

Ingredients

  • 1/4 cup orange juice
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon orange marmalade
  • 2 tablespoons vegetable oil
  • 1 pkg. (12 oz.) DOLE® Very Veggie™ Salad Blend
  • 2 cups cooked shredded chicken*
  • 1 DOLE Celery Heart, thinly sliced, about 1 cup
  • 1/2 DOLE Red Bell Pepper, cut into thin strips
  • 1/3 cup sweetened dried cranberries
  • 1/3 cup flavored almonds

Directions

  1. Combine juice, vinegar, and marmalade in small bowl; whisk in oil.
  2. Combine salad blends, chicken, celery, bell pepper, cranberries, and almonds in large bowl. Add vinaigrette; toss to evenly coat.

Note: Use a purchased roast chicken for this recipe, or 2 cooked chicken breasts.

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Chicken Salad with Cranberries, Toasted Almonds, and Orange Vinaigrette When you see a flavor pairing popping up in all types of dishes, it’s usually for a good reason. Take cranberry and orange, for instance. You see it in muffins, scones, breads, relishes, sauces and even mustards, but this salad takes the flavor-match favorite a bit further. Our complex-flavored vinaigrette gets a double dose of orange from juice as well as marmalade, which are balanced with a splash of balsamic vinegar. Then our lettuce-and-veggie-packed salad is studded with dried cranberries and given an additional layer of flavor from a handful of toasted almonds. To make this salad even easier to prepare, use shredded rotisserie chicken from your market. Prep Time:20 minutes Cook time: Serves: 4
Nutrition facts: 250 Calories, 13 grams fat
Ingredients: 1/4 cup orange juice, 1 tablespoon balsamic vinegar, 1 tablespoon orange marmalade, 2 tablespoons vegetable oil, 1 pkg. (12 oz.) DOLE® Very Veggie™ Salad Blend, 2 cups cooked shredded chicken*, 1 DOLE Celery Heart, thinly sliced, about 1 cup, 1/2 DOLE Red Bell Pepper, cut into thin strips, 1/3 cup sweetened dried cranberries, 1/3 cup flavored almonds, Directions:Combine juice, vinegar, and marmalade in small bowl; whisk in oil.Combine salad blends, chicken, celery, bell pepper, cranberries, and almonds in large bowl. Add vinaigrette; toss to evenly coat.Note: Use a purchased roast chicken for this recipe, or 2 cooked chicken breasts.