Cranberry-Orange Chicken Salad Our Best Bites

1 lb chicken, marinated, grilled and cut into small bite sized pieces
1 cup celery
1/3 cup chopped green onions
Zest of 1 medium orange
1/2 cup craisins
1/2 cup mayo
1 tsp coarse grain mustard
2 Tablespoons jellied cranberry sauce
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
Croissants, rolls or bread
Lettuce leaves

In a medium bow, combine chicken, celery, green onions, orange zest and Craisins.

In a separate, smaller bowl, whisk together mayo, mustard, cranberry sauce, salt, and black pepper. Add to the chicken mixture and toss fully to combine. This salad is best when prepared and refrigerated for several hours before serving.

  Italian Dressing

1/4 cup white rice viengar

1/4 cup lemon juice

23 teaspoons sugar

1 teaspoon dry mustard

1/2 teaspoon salt

1/2 teaspoon seasoning salt

1/23 teaspoon red pepper flakes

1/4 teaspoon black pepper

4 garlic cloves

1 cup canola oil

1/3 cup Parmesan cheese

3/4 teaspoon Italian seasoning

In a blender combine viegar, lemon juice, sugar, dry mustard, salt, seasoning salt, red pepper flakes, black pepper and garlic.

While the blender is running pour canola oil into the blender in a slow steady sream until drfessing is blended and the oil is incorporated into the dressing. Add Parmesan cheese and Italian seasoning. Refrigerate.