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Add chunks of grilled chicken to celery, dried cranberries and pecans for a chicken salad that would be perfect for a summer luncheon.
1 package McCormick® Gluten-Free Turkey Gravy Mix
1/4 cup cider vinegar
1/4 cup olive oil
1 pound boneless skinless chicken breasts
1/2 cup mayonnaise
1/4 cup orange juice
2 teaspoons Dijon mustard
1/2 cup chopped celery
1/2 cup dried cranberries
1/4 cup chopped pecans, toasted
8 Bibb lettuce leaves
2 medium vine-ripened tomatoes, sliced
Mix Gravy Mix, vinegar and oil in small bowl with wire whisk until well blended. Place chicken in large resealable plastic bag or glass dish. Add marinade; turn to coat well.
Refrigerate 30 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade.
Grill chicken on well-oiled grill grates over medium heat 5 to 7 minutes per side or until cooked through. Cool chicken slightly then cut into bite-size chunks.
Mix mayonnaise, orange juice and mustard in large bowl until well blended. Add chicken, celery, cranberries and pecans; mix well. Serve chicken salad on lettuce leaves and tomato slices.
Serving Suggestion: Serve chicken salad on gluten-free bread slices or rolls.
(Amount per serving)