Chicken Salad with Cranberries and Almonds recipe
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Ingredients
- 2 boneless, skinless chicken breasts salt and ground black pepper to taste 1 bay leaf 1 Granny Smith apple, finely chopped 1 cup sliced almonds 1 cup dried cranberries 2 green onions, thinly sliced ½ lemon, zested ¼ teaspoon salt ¼ teaspoon ground black pepper 1 cup creamy salad dressing (such as Miracle Whip®), or more to taste
Nutrition Info
- 325 caloriescarbohydrate: 28.1 gcholesterol: 32.8 mgfat: 19.4 gfiber: 3.2 gprotein: 10.8 gsaturatedFat: 2.2 gservingSize: -sodium: 473.1 mgsugar: 21.1 gtransFat: : -unsaturatedFat: : -
Directions Chicken Salad with Cranberries and Almonds
Directions
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Place chicken breasts in a saucepan, season with salt and pepper. Cover with 1 inch of water and add bay leaf. Bring to a boil. Reduce heat to low, cover, and simmer until chicken is no longer pink in the center, 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Drain chicken and cool until easily handed. Shred with 2 forks.
Mix chicken, apple, almonds, cranberries, green onions, lemon zest, 1/4 teaspoon salt, and 1/4 teaspoon pepper together in a bowl. Add creamy salad dressing and mix until combined.