Recipe - Cranberry Apple Salad with Chicken

Because of our little agreement to eat more healthily, Duc and I have been figuring out different types of salads and trying to get creative. Here's a delectable one (and his favorite so far!) that contains a healthy dose of freshness with protein!

Step 1: Ingredients (serving size: 2)

• raspberry vinaigrette, to taste
• 1/2 cup macadamia nuts, halved or quartered
• 1 head green leaf lettuce
• 1 Fuji apple, diced
• 1 tbsps toasted sesame seeds
• 2 tbsps dried cranberries
• 2 clementines, in slices
• 12.5 oz. Kirkland Signature canned chicken breast, chunked

Step 2: Prepping the ingredients
What probably took the longest when making the salad was properly preparing the macadamia nuts. They just take a while! If you're feeling lazy, you can eat them whole too. Wash and tear the green leaf lettuce to the appropriate sizes for your eating (I believe we ate a little less than the full head). In a separate bowl, toss the chicken breast with sesame seeds. We used the canned chicken breast for ease's sake but you can also substitute grilled chicken breast strips. Dice & slice the apples & clementines.

Step 3: Finishing
Add all the ingredients in a large bowl (or two separate bowls). Toss with raspberry vinaigrette as you see fit. When we made this salad, we only had sesame soy dressing on hand which was still good but I'm sure raspberry vinaigrette would be just perfect in this. Enjoy!