Cranberry apple chicken salad and artichoke arugula salad are two salads made with dried cranberries as an ingredient. To toast the cranberries, bake them in a shallow pan in an oven pre-heated to 350 degrees Fahrenheit for five to 10 minutes, until they turn light brown.
Cranberry apple chicken salad requires 2 tablespoons of mayonnaise and 2 1/2 cups of chicken that's cooked and cubed without skin or bones. Other ingredients include 4 lettuce leaves, 2 apples, 1/2 cup of plain yogurt and 1 tablespoon of honey. Gently whisk the honey, mayonnaise and yogurt in a bowl, add the chicken and 1/2 cup of dried cranberries, and stir until they blend well. Place the lettuce leaves on a platter, spoon out 1/4 cup of the chicken salad mix, and garnish with apples. This recipe makes 10 servings.
Artichoke arugula salad requires 8 cups of fresh arugula, 1 cup of dried cranberries and 14 ounces of water-packed artichoke hearts. Mix these ingredients with 4 chopped onions and 3/4 cup of toasted pecans in a large bowl. Sprinkle with 1/2 cup of raspberry vinaigrette, and add 3/4 cup of crumbled feta cheese. Toss the salad in the dressing to coat. This recipe also serves 10.