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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 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 4.