Cranberry, Sunflower Salad with Chicken

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:

1. In a bowl, whisk together the poppyseed dressing and the raspberry vinaigrette. Place in the refrigerator until chilled.
2. 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.