Cranberry salad

2 boneless skinless chicken breasts
     -garlic powder
     - greek seasoning
2 cups grapes (cut into halves)
1 package (3.5 oz) dried cranberries
1 cup walnut pieces
1 apple (cubed) of choice ( I used braeburn)
2 cups lettuce, spinach, or mixed
1 cup crutons

Preheat oven to 350. On a greased cooking sheet, place the chicken. Sprinkle lightly with garlic powder. and sprinkle heavily with greek seasoning. (sprinkle even more then you think you need) Cook 10-15 mins or until no longer pink. Cut into strips and let cool. Start the dressing while it cools.

Cranberry dressing:
14 oz. can of cranberry sauce
2 Tablespoons orange juice
2 Tablespoons balsamic salad dressing
2 Tablespoons sugar

Heat cranberry sauce and orange juice in a small saucepan, over medium heat until it boils. Remove from heat and let cool. Strain cooled sauce in a colander with a bowl underneath to catch the liquid. Stir sauce in the colander with a rubber spatula, press down on the sauce to drain all excess liquid. Discard any left in the colander. Stir in dressing and sugar into the cranberry sauce. until combine.  Set aside.

In a large bowl, combine chicken strips, grapes, cranberries, walnuts, apple, lettuce-spinach mix, and cruton. Toss. Pour dressing over the top. Toss again to coat. Serve immediately.

Additional notes: 5 star rating *****
My best creation yet! A must-try!