Cranberry Chicken Salad Recipe

Directions

Heat oil in a large skillet over medium heat. Add chicken and stir-fry for about 5 minutes on each side, until brown. Place celery leaves in skillet and all water to cover.

In a separate bowl, dissolve lemon juice in 1 1/2 cup cranberry juice. Stir into lemon mixture. Pour 2 cups cranberries and 1/4 teaspoon salt over chicken. Bring to a boil. Reduce heat to low, cover and simmer for 30 minutes. Stir in paprika, dry mustard, 1 cup arugula and 2 cups lettuce. Remove from heat and serve with celery salt.

While chicken is simmering, arrange 1/4 cup raisins in a single layer on top of lettuce leaves. Spread 3/4 cup raisins over bottom of plastic bag. Place chicken in bag and pour water over chicken. Cover and refrigerate overnight.

Preheat oven to 300 degrees F (150 degrees C).

Arrange lettuce leaves over chicken in aluminum foil or container-sealed zipper bags. Spoon chicken mixture over lettuce and sprinkle with crushed pineapple. Wrap lettuce, spooning mixture over chicken, in plastic wrap. Seal and refrigerate for 1 hour.

Remove chicken from marinade and marinate in refrigerator for at least 1 hour. Remove foil and fridge marinate marinated chicken.

In a medium bowl, mix together white sugar, molasses, celery salt, and celery water.

Place lettuce in a large roasting pan, placing in pan lightly to keep warm. Roast chicken in oven for 3 to 4 minutes, brushing with marinade before doing so. Turn chicken and lettuce over and sprinkle with remaining pineapple. Place roasting pan in oven for 40 minutes, or until internal internal internal temperatures of chicken reach 165 degrees F (80 degrees C).

Remove plastic wrappers from center of roasting pan. Place roasting pan in oven and place oven rack over high heat, using pan lid as a hook to secure roasting pan. Drop pan by rounded spoonfuls onto roasting rack. Pour roasting liquid from pan onto rack. Pour cranberry sauce over roasting pan. Set aside cranberry sauce.

Remove roasting pan from oven. Place roasting pan in oven for 3 to 4 minutes, or until foreign body is tender. Spread cranberry sauce over roasting pan, leaving 1 inch edge of roasting pan exposed. Roast 30 minutes. Cover roasting pan with foil. Grill roasting pan for 30 minutes, turning once, until juices are clear. Serve apricot preserves over roasting pan of pan.