Spinach Chicken Salad with Cranberries

Cubes of cooked chicken are combined with fresh spinach, toasted almonds, and dried sweetened cranberries, and tossed with a vinegar and oil dressing.

Ingredients:

• 8 oz Fresh Spinach
• 3 scallions or green onions, thinly sliced
• 3/4 cup dried sweetened cranberries
• 3/4 cup sliced almonds, toasted
• 1 1/2 cups cooked chicken, cut in bite size pieces
• 2 Tablespoons Splenda granular sugar replacement
• 2 Tablespoons apple cider vinegar
• 1 Tablespoon white wine vinegar
• 2 Tablespoons extra virgin olive oil
• 3/4 teaspoon poppy seeds
• 1/2 teaspoon paprika
• 1/2 teaspoon onion powder

Directions:

In large bowl, combine spinach, onions, cranberries, almonds and chicken. In a small bowl, whisk together Splenda, vinegars, oil, poppy seeds, paprika and onion powder. Pour dressing over salad and toss lightly until well coated.

Number of Servings: 3-4

Notes from the Cook: This salad can also be served warm by heating chicken and dressing (30-60 seconds each) before tossing with salad.