Chicken Salad with Cranberries, Toasted Almonds and Orange Vinaigrette

There’s some good news and some bad news on the salad eating front. The bad news is that a full third of Americans don’t eat salad. The good news is that those among us whoe do eat salads enjoy a 40% higher vegetable intake- and with it all the nutrient benefits that leafy greens bring.

The recommended daily serving for vegetables is generally 3 cups of raw veggies. Tossing up a salad just a few more times each week can dramatically increase your vegetable intake. Choose Dole Very Veggie All Natural Salad Blend and you’ll enjoy crispy icberg and romaine lettuce plus sweet carrots, colorful cabbage, crunchy snow peas and zesty radishes. Who knew eating right could taste so good?

Add the lean protein of chicken, sweet-tart dried cranberries, power-packed almonds and a flavorful orange vinaigrette and you’ll have a main dish salad that gives you all the inspiration you need to eat more veggies! (The orange vinaigrette is great with fish and seafood, too)

You can find this recipe- and lots more salad inspiration- at Dole.com/salads.

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.

What's Needed:

1/4 cup orange juice
1 tablespoon balsamic vinegar
1 tablespoon orange marmalade
2 tablespoons vegetable oil
1 pkg. (10 oz.) DOLE® Iceberg Butter Crunch™ or (12 oz.) Very Veggie® Salad Blends
2 cup cooked shredded chicken*
1 stalk DOLE Celery, thinly sliced, about 1 cup
1/2 DOLE Sweet Red Bell Pepper, cut into thin strips
1/3 cup sweetened dried cranberries
1/3 cup flavored almonds

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Recipe brought
to you by Amy Tobin

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Roasted Corn, Black Bean and Avocado Salad	Chicken Salad with Cranberries, Toasted Almonds and Orange Vinaigrette	Everything really is better with bacon!
Rustic Grilled Cheese and Mushroom Sandwich with Light Caesar Salad	Apple Cranberry Coleslaw	Lentil Soup with Ham and Spinach
Crispy Orange Beef with Green Rice	Chicken Spring Rolls	Warm Apple Salad with Apple Cider Peanut Dressing
Mushrooms Stuffed with Field Greens, Bacon and Cheese	Summer Citrus Salad with Creamy Yogurt Dressing	In Season: Apple Recipes
Chop-chop Salad	Fruit Salad Parfaits	Susie Middleton's Stir-Fried Baby Bok Choy
10 ways with Pesto with Susie Middleton	Fruit Salad with Creamy Honey Lime Dressing	Mixed Grilled Beets with Orange Hazelnut Gremolata
Garden Vegetable Coleslaw	Open Face Bean, Tuna and Arugula Grilled Sandwich	Whole Yellow Tomatoes Stuffed Caprese-Style
Chili-rubbed Chicken Summer Salad	Coffee-Pepper Blackened Pork Tenderloin over Spinach	Ham and Grilled Asparagus Salad
Grilled Steak with Vegetable Kabobs and Summer Salad	Classic Italian Pasta Salad	Spring Mix Salad with Zesty Goat Cheese Rounds
Pesto Caesar Salads in Crouton Cups	All Kale Caesar!	Spicy Chicken Quesadilla
Mixed Berry Salad with Balsamic Vinaigrette	Antipasto Salad	Peanut Noodle Salad with Edamame
Trio Bistro's Citrus Salad	Ramps	Strawberry Poppers
All American Mini Meatloaf Salad	Eating for Great Skin	Tequila-spiked Fruit Salad with Lime
Garbanzo Bean Salad	Burger in a Bowl	Teriyaki Turkey Burgers
How to toast nuts	Salad Dressing 101	Heart Healthy Foods
Heart Healthy Salads	Southern Shrimp Salad	Chunky Guacamole
Renee Schuler's Vietnamese Vegetable Salad	Spinach Salad with Red Currant Dressing	The Wedge Salad
Thai Chicken Salad in baked Wonton Cups	Classic Romaine with Country Ham, Apple, and Sour Cream Dressing	Classic Italian Pasta Salad
Shaved Brussels Sprout Salad	Apple Bacon Broccoli Salad	Almond Citrus Salad
Lemon Mustard Salmon Salad	Better BLT's	Lemon Cups
Asian Chicken Salad on Endive Spears	Minestrone Salad	Butter Bliss Salad with Red Delicious Apples, Blue Cheese and Walnuts