Creamy Chicken Salad

Makes 2 servings 

  • 1 can Kirkland chunk chicken breast, drained (approx. 7-1/2 ounces meat)
  • 2 Tbs diced green pepper
  • 1 Tbs diced onion
  • ¼ cup dried cranberries
  • ¼ fat free mayonnaise
  • ½ Tbs lemon juice
  • ½ Tbs white vinegar
  • 1 packet of Splenda
  • 2 Tbs slivered almonds
  • 3 cups mixed leafy greens
  • Your favorite veggies for garnish - cucumber slices, carrot sticks, snap peas, green beans
  1. Place the chicken, green pepper, onion, and dried crranberries in a mixing bowl.
  2. In a separate small bowl, combine the mayonnaise, lemon juice, vinegar, and Splenda.  Pour mixture over the salad ingredients in the mixing bowl.  Stir to combine well.
  3. Divide the mixed leafy greens between 2 serving plates.  Top the greens on each plate with half the salad mixture. 
  4. Sprinkle each salad with 1 Tbs slivered almonds. 
  5. Garnish with additional veggies as desired.