A favorite for ladies’ luncheons and summer picnics, this Cranberry Chicken Salad recipe takes on an elegant flare when served during the holiday season. Eat it on crackers as an appetizer, on a bed of crispy romaine, stylishly in lettuce cups, between slices of rye bread, or in a pita to make a sandwich for a light meal made with wholesome ingredients and a delicious dignified past.
Heat oil in a large non-stick skillet over medium heat. Cook chicken for about 5 minutes on each side or until the chicken is thoroughly cooked (165°F).
Transfer the chicken to a cutting board to rest and cool. Shred or dice into ½-inch cubes.
For the Dressing
Whisk together mayonnaise and Cranberry Poppy Seed Vinaigrette.
To Make the Salad
Add the chicken to a large bowl, toss with grapes, celery, almonds, and dressing. Season with salt and pepper if desired. Refrigerate until serving.
Serve on gluten-free rye bread with arugula or substitute spring greens mix or chopped Romaine. 
 Feel free to serve this salad by replacing the bread with gluten-free pitas, on top of crispy Romaine, filling lettuce cups, or serving it as an appetizer on crackers or for stuffing in cherry tomato halves!