Deb'S Cranchick Salad - cooking recipe

Ingredients

4 skinless, boneless chicken breast halves, chopped
2 tablespoons olive oil
3 stalks celery, chopped
1/2 cup chopped walnuts
1/2 cup dried cranberries
1/4 cup chopped red onion
1 cup mayonnaise
3 tablespoons balsamic vinegar
salt and pepper to taste
1/2 lemon, juiced
8 leaves spinach - rinsed, stemmed, and dried

Preparation

In a large skillet, heat olive oil over medium heat. Add chopped chicken and cook until chicken is cooked through. Remove from heat and set aside to cool.
In a large bowl, stir together the celery, walnuts, cranberries, onion, mayonnaise, vinegar, salt and pepper and lemon juice. Add cooled chicken, and stir until well combined. Cover and chill about 6 hours and serve on top of spinach leaves, if desired.