Cranberry, Sunflower Salad with Chicken

Cranberry, Sunflower Salad with Chicken: Savory Sweet and Satisfying

I am surprised that it took me so long to make salads this summer. Normally the minute the hot weather hits, I am making lots of salads. This year it took me until 2 weeks before my girls school started to start making salads.


This salad was not only delicious, but it was filling too. We had it for dinner and nobody left the table hungry. Plus the dressing is amazing.

Cranberry Sunflower Salad with Chicken
Ingredients:

Dressing
1/2 cup creamy poppyseed dressing
1/2 cup raspberry vinaigrette

Salad
10 ounces spring mix
2 cups diced cooked chicken breasts
1/2 small red onion, thinly sliced
1/2 cup diced mozzarella cheese
1/3 cup dried cranberries
1/3 cup sunflower seeds

Directions:
In a bowl, whisk together the poppyseed dressing and the raspberry vinaigrette. Place in the refrigerator until chilled.

In a large bowl, toss together all of the salad ingredients. Serve the salad with the chilled salad dressing.

Enjoy!!!


Nutrition Facts

Serves: 4

Amount Per Serving

Calories 383

Total Fat

15.1g

Saturated Fat

3.3g

Polyunsaturated Fat

5.4g

Monounsaturated Fat

2.7g

Trans Fat

0.1g

Cholesterol

75g

Sodium

787.2g

Potassium

330.1g

Total Carbohydrates

29.2g

Dietary Fiber

3g

Sugars

20.3g

Protein

33.3g

Vitamin A 70.7% Vitamin C 24.3%

Calcium 19.7% Iron 12.1%

*Nutritional information will vary depending on the brands you use.


*Adapted from Le Creme de la Crumb.

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