Deb s Cranchick Salad

4 skinless, boneless chicken breast halves, chopped

2 tablespoons olive oil

3 stalks celery, chopped

½ cup chopped walnuts

½ cup dried cranberries

¼ cup chopped red onion

1 cup mayonnaise

3 tablespoons balsamic vinegar

salt and pepper to taste

½ lemon, juiced

8 leaves spinach - rinsed, stemmed, and dried

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.