Add chunks of grilled chicken to celery, dried cranberries and pecans for a chicken salad that would be perfect for a summer luncheon.
15m
PREP TIME
14m
COOK TIME
519
CALORIES
12
INGREDIENTS
Add chunks of grilled chicken to celery, dried cranberries and pecans for a chicken salad that would be perfect for a summer luncheon.
15m
PREP TIME
14m
COOK TIME
519
CALORIES
12
INGREDIENTS
Ingredients 4 Servings
- 1 package McCormick® Gluten Free Turkey Gravy Mix
- 1/4 cup cider vinegar
- 1/4 cup olive oil
-
1
pound
boneless skinless chicken breasts
![substitution]( "substitution")
Substitutions available
- boneless skinless turkey breasts
- 1/2 cup mayonnaise
- 1/4 cup orange juice
- 2 teaspoons French's® Chardonnay Dijon Mustard Squeeze Bottle
- 1/2 cup chopped celery
-
1/2
cup
dried cranberries
![substitution]( "substitution")
Substitutions available
- chopped apple
-
1/4
cup
chopped
pecans, toasted
![substitution]( "substitution")
Substitutions available
- chopped walnuts or pistachios, toasted
- 8 Bibb lettuce leaves
- 2 medium vine-ripened tomatoes, sliced
INSTRUCTIONS
- 1 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.
- 2 Refrigerate 30 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade.
- 3 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.
- 4 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.
NUTRITION INFORMATION
(per Serving)
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