Quick & Easy March 31, 1976 Smoked chicken and cranberry salad A light and delicate salad with smoked chicken, cranberry, pear and pecan nuts. Serves 4 Cook 15M Women's Weekly Food Print Ingredients 2 teaspoon dijon mustard 1/4 cup (60ml) apple cider vinegar 2 tablespoon olive oil 500 gram smoked chicken breast fillets, sliced thinly 1 green apple (200g), sliced thinly 1 cup (120g) roasted pecans 1/2 cup (65g) craisins 150 gram baby spinach leaves 1 cup loosely packed fresh parsley leaves Method 1.Place mustard, vinegar and oil in screw-top jar; shake well. 2.Combine dressing with remaining ingredients in large bowl. Sign up for our newsletter Sign up to the Women’s Weekly Food newsletter for recipes, videos and how to articles from our Test Kitchen. Close Thank you for subscribing! Email Submit Disclaimer: By joining, you agree to our Privacy Policy & Terms of Use
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