Sweet & Tangy Cranberry Feta Green Salad with Chicken

This cranberry salad recipe can easily be made LOW CARB.

Prep & cook time: 35 mins. (4 servings)

YOUR LOCAL FRESH SHOPPING LIST:

♦ 3-4 boneless skinless Chicken Breasts
♦ 3 strips Bacon (or good bits)
♦ 2 T. (1/2 packet) Spitfire Gourmet Sweet & Tangy
♦ 16 oz. Lettuces
♦ 3 Scallions
♦ 1 small Avocado
♦ 4 oz. crumbled Feta Cheese
♦ 3 T. EVOO (Extra Virgin Olive Oil)
♦ 3 T. Red Wine Vinegar
♦ 1 cup Cranberries (fresh or frozen)
♦ 1/2 cup Candied Walnuts

INSTRUCTIONS:

1. Salt & Pepper, and bake or grill 3-4 Chicken Breasts (400° for approximately 20 minutes).

2. Mix 2 T. (1/2 packet) Spitfire Gourmet Sweet & Tangy into 3 tablespoons Olive Oil and 3 tablespoons Red Wine Vinegar.

3. Toss with 16 oz. Lettuces, chopped Scallions (use some green parts, too), diced Avocado, cooked crumbled Bacon, and crumbled Feta Cheese. Add 1 cup smashed Cranberries (not crushed, but just opened to release some flavor) and 1/2 cup Candied Walnuts or Pecans. GOURMET TIP: Darker lettuces contain more nutrients than lighter iceberg lettuce, so reach for Romaine, leaf and other lettuces. 

4. Top with sliced Chicken and serve.

WINE: This recipe pairs great with Pinot Noir (red) or a dry Sauvignon Blanc or Chardonnay (white)