Cherry Chicken Waldorf Salad - Michigan Country Lines Magazine

Ingredients

• 1/8 c. jarred dark sweet cherry chutney
• 1/8 c. red currant jelly
• 1/2 c. salad vegetable oil
• 3 T. red wine vinegar
• 2 T. water
• small pinch fine sea salt
• 8 c. mixed salad greens
• 1 small red onion, sliced, separate into rings
• 1/2 c. dried cherries
• 4 cooked cherry chutney chicken breasts, sliced into strips
• 1/2 c. pecan halves, toasted
• 4 ¾-oz. wedges low-fat creamy swiss cheese, unwrapped