This no-cook dinner uses convenience products to make it quick and easy. Chewy dried fruit, tart vinaigrette, and sweet, fresh fruit add a delightful blend of flavors in this chicken salad.




  • In a small bowl, pour enough boiling water over cherries to cover. Let stand for 5 minutes; drain. Meanwhile, use two forks to pull chicken meat off the bones and shred in large pieces. Discard bones and skin. Measure 2 cups chicken pieces and place in a medium bowl; set aside. Cover and chill remaining chicken for another use.


For dressing:

  • In a screw-top jar, combine the 1/2 cup balsamic vinaigrette and orange juice. Cover and shake well.

  • To serve, arrange lettuce on 4 dinner plates or on a platter. Top each with mushrooms and grapefruit sections. Arrange chicken in center of each salad. Sprinkle salads with cranberries and sunflower seeds. Drizzle the dressing evenly over the salads. Makes 4 main-dish servings.

Nutrition Facts

326 calories; 17 g total fat; 3 g saturated fat; 3 g polyunsaturated fat; 2 g monounsaturated fat; 62 mg cholesterol; 422 mg sodium. 22 g carbohydrates; 3 g fiber; 7 g sugar; 24 g protein; 4033 IU vitamin a; 41 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 8 mg niacin equivalents; 0 mg vitamin b6; 121 mcg folate; 0 mcg vitamin b12; 50 mg calcium; 2 mg iron;