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 calories
carbohydrate: 28.1 g
cholesterol: 32.8 mg
fat: 19.4 g
fiber: 3.2 g
protein: 10.8 g
saturatedFat: 2.2 g
servingSize: -
sodium: 473.1 mg
sugar: 21.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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).

  2. Drain chicken and cool until easily handed. Shred with 2 forks.

  3. 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.

Recipe Yield

6 servings

Recipe Note

This chicken salad came about when I was trying to think of a simple summer meal for my family. Perfect for lunch or light dinner! Serve on toasted bread for sandwiches, or inside of a scooped-out tomato.

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