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Five Herb Chicken Salad

Kraft Memeber Recipe
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Makes: 4 to 6 servings Total Time: 30 min
Category: Salads Sub Category: Tuna/Chicken/Egg Salads

what you need
  • 2 Tbsp. of each of the following herbs: French tarragon, mint, rosemary, oregano and chives, including the chive blossoms
  • 1 1/2 - 2 lb. grilled boneless and skinless chicken breasts, cut into 1" dice
  • 2 cucumbers, peeled, cored and thinly sliced
  • 2 oranges, peeled and thinly sliced
  • 1 red onion, thinly sliced
  • 1/2 cup toasted cashews, almonds or pecans
  • 4-6 cups baby spinach leaves
  • 1/4 cup sherry vinegar
  • 1 Tbsp. Dijon mustard
  • 1 tsp. salt
  • 2 shallots, finely diced
  • 1/4 tsp. black pepper
  • 1/2 cup olive oil
make it
Place the herbs, chicken, cucumbers, oranges, red onion and cashews in a large bowl.

Line a serving platter with the baby spinach leaves. Toss the dressing in the salad at the last minute and serve on baby spinach leaves.

In a mixing bowl, whisk together the dressing ingredients.
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