2 (15 ounce) cans chicken marinara sauce
2 (8 ounce) cans tomato juice
1 can dried cranberry sauce
1 1/2 cans crushed pineapple, drained
1 1/2 cups grated carrots
1 bunch celery, finely chopped
1 bunch fresh parsley, chopped
2 egg whites
3 tablespoons ketchup
2 lima beans
In a medium bowl, whisk together the chicken marinara sauce, tomato juice, cranberry sauce, pineapple, carrots, celery and parsley until well blended. Pour sauce into a small bowl and adjust to taste in the microwave.
Microwave chicken mixture in 10 second increments, stirring frequently, until no longer dusty. Serve at once.
Return cooked chicken mixture to small saucepan and mix until smooth and creamy. Pour over lettuce mixture in microwave and sprinkle remaining celery, carrots and parsley on top. (Note: You can reserve leftover chicken mixture if you like. Note: If you do not have an electric or gas stove, you can use a dish or bowl to cook the salad in a large bowl.)