Deb's Cranchick Salad

Ingredients

• 3 tablespoons balsamic vinegar 
• 3 stalks celery chopped
• 0.5 cup cranberries dried
• 0.5  juice of lemon juiced
• 1 cup mayonnaise 
• 2 tablespoons olive oil 
• 0.3 cup onion red chopped
• 4 servings salt and pepper to taste
• 4  chicken breast halves boneless skinless chopped
• 8 leaves pkt spinach dried stemmed rinsed
• 0.5 cup walnuts chopped

Equipment

• bowl
• frying pan

Directions

1. In a large skillet, heat olive oil over medium heat.
2. Add chopped chicken and cook until chicken is cooked through.
3. Remove from heat and set aside to cool.
4. In a large bowl, stir together the celery, walnuts, cranberries, onion, mayonnaise, vinegar, salt and pepper and lemon juice.
5. Add cooled chicken, and stir until well combined. Cover and chill about 6 hours and serve on top of spinach leaves, if desired.