Cranberry Chicken Salad

Dressing:
2 lemons, zested and juiced
1/2 cup mayonnaise
¼ cup extra virgin olive oil
2 Tablespoons ground mustard
1 to 2 tsp sugar substitution
Salt & Black Pepper to taste
2 garlic cloves, minced 

Salad:
2 cups chopped Romaine lettuce
1 package (6 ounces) fresh baby spinach leaves
2 cups diced cooked chicken
½ cup sliced red onion
3 medium Granny Smith apples, washed, cored, and diced
1 cup sweetened dried cranberries
1 cup toasted pecan

Combine all Dressing ingredients in a chilled glass bowl, whisk until smooth.
Place lettuce and spinach in a large salad bowl.  Add all the remaining salad ingredients, then drizzle dressing over the salad and toss until completely coated.  Chill and Serve

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