Craisin Salad

  • Yield 18 servings

Warm diced chicken breast and bacon crumbles top a three lettuce salad mixed with sweet craisins and sliced almonds


I bring this salad to any group functions or family gatherings. It's always a big hit.


1 head red leaf lettuce
1 head green leaf lettuce
1 head iceberg lettuce
8 ounces mozzarella cheese, shredded
1 (6-ounce) package Parmesan cheese, shredded
1 cup Craisins (dried cranberries)
1 pound bacon, cooked and crumbled
1/2 cup almonds, sliced
6 chicken breast halves, cooked and diced
1/2 cup sweet onion, chopped
1 cup sugar
2 teaspoons dry mustard
1/2 cup red wine vinegar
1 cup canola oil


  1. Wash lettuces and break into bite-sized pieces in a large bowl.
  2. Add cheeses, Craisins, bacon, almonds, and chicken.
  3. In a blender, combine onion, sugar, mustard, and red wine vinegar. Blend and slowly add canola oil until well mixed.
  4. Pour on salad and toss or serve dressing on the side.

Tips From Our Test Kitchen: This salad is especially good when chicken and bacon are warm. Warm the chicken and bacon separately and spoon over the top of the greens.

—Audrey Misner, Price, UT



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