Feeling like you ate too much over the holidays? Here is a light and healthy recipe for you to try. This also would work well for a summer luncheon. This is our favorite chicken salad so far!
4 c. cubed cooked chicken (I used this baked chicken.)
1 c. mayonnaise (I used Vegenaise to make it egg free)
1 tsp paprika
1 1/2 c. dried cranberries
1 c. red grapes, halved
1 c. chopped celery
2 green onions, chopped
1/2 c. red onions, minced
1 c. chopped cashews
1/2 tsp sea salt
1/4 tsp black pepper
Romaine lettuce leaves, UNchopped
Cook chicken and chill. Combine mayonnaise and paprika. Add cranberries all ingredients except chicken and stir well. Add chicken and stir again. Season with additional salt and pepper if desired. Chill for at least one hour. Serve on washed romaine lettuce leaves. Gently fold leaves to form a “wrap”.