Cranberry Chicken Salad on Flatbread
If you love chicken salad this recipe is a must try!!!
Quick & Easy
1 cup dried cranberries
1/3 cup 100% cranberry juice
1/2 cup reduced-fat mayonnaise
1/3 cup reduced-fat poppy seed dressing
8 oz grilled white chicken meat, diced
1 cup sliced celery
3/4 cup thinly sliced scallions
2 cups shredded fresh spinach
flatbread rolls, split
Place cranberries and cranberry juice in a saucepan and heat slightly. Remove from heat, cool to room temperature. Cranberries will absorb all liquid. Hold.
In a bowl, whisk together mayonnaise and dressing.
Stir in diced chicken, celery and scallions. Toss well to coat. Stir in reserved cranberries and mix well. Cover and refrigerate at least 4 hours before serving.
To Serve: For each serving, place 1/4 cup spinach onto flatbread roll and portion 1/2 cup salad on top of spinach. Replace top and serve.
Variations: Use additional fruits, including fresh mango, pineapple, melon, blueberries, peaches, pears etc. in salad.