Chicken Salad with Orange Cranberry Vinaigrette

Chicken salad is one of my favorite summer dinners: it's easy to throw together but it's so fresh-tasting and flavorful.  I made this version based off of one I had at a friend's bridal shower.  The orange cranberry vinaigrette really heightens the flavor of the dried cranberries and keeps the chicken salad nice and moist.  Happy Friday!

Orange Cranberry Chicken Salad

4 cups shredded cooked chicken breast

1 (5 oz) package dried cranberries

1 1/2 cups halved grapes

3/4 cup pecan halves, chopped

3 Tbsp mayonnaise

6 Tbsp Orange Cranberry Vinaigrette (I used Organicville), plus more for serving

salt and freshly ground pepper, to taste

Combine chicken, cranberries, grapes, and pecans in large bowl and stir to mix well.  Add the mayonnaise and combine until evenly distributed.  Pour in dressing and stir until thoroughly combined.  Add salt and pepper to taste. Before serving, add additional vinaigrette to taste.

Easy Summer Dinner: Chicken Salad

I don't know about you, but I'm still trying to avoid making dinners that require turning on the oven! We have been doing a lot of grilling and other simple dinners this summer.  One of our favorites has been chicken salad.  It's a cinch to throw together and then we can have the leftovers in the fridge to pull out for for lunches.  

Chicken Salad
for the dressing:
1 cup mayonnaise
4 tsp apple cider vinegar
2 Tbsp honey
1 tsp poppy seeds
salt & pepper to taste

4 cups cooked & cubed boneless, skinless chicken breasts
2.25 oz pkg chopped pecans
1 heaping cup halved red grapes
3 celery stalks, diced

Whisk together dressing ingredients until well combined.  Cover and store in refrigerator.  In a large bowl, toss together the chicken pieces, pecans, grapes, and celery.  Pour desired amount of dressing (I only used about half) over salad ingredients and stir to coat.  Serve with croissants or on a bed of baby spinach or romaine leaves.

source:  recipe from simply scratch