Mock Chicken & Cranberry
								Salad

- 1 pkg Yves Chicken Veggie Tenders
- 4 slices
							 bread, lightly toasted
- 1/2 cup (120 ml) dried cranberries
- 1 stalk
							 celery, finely chopped
- 1 carrot, grated
- 1 small onion, finely
							 chopped
- 1/4 tsp (2.5 ml) each salt, pepper, poultry seasoning
- 2 tbsp
							 (30 ml) red wine vinegar
- 4 tbsp (60 ml) vegetable oil
- 1 tbsp (15 ml)
							 maple syrup

Over medium heat, sauté the chicken veggie tenders
							 for about four minutes, let cool and cut into bite sized pieces. Tear the
							 lightly toasted bread into pieces and mix with the chicken veggie tenders,
							 dried cranberries, celery, carrot, onion, salt, pepper and poultry seasoning.
							 

Whisk together the red wine vinegar, vegetable oil and maple syrup. Add
							 to the salad ingredients and mix well. Allow to stand a few minutes before
							 serving. Serves four.