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.

Dianna
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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).

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  • 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.

Cook's Note:

Substitute mayonnaise for the creamy salad dressing if preferred.

Nutrition Facts

325 calories; 19.4 g total fat; 33 mg cholesterol; 473 mg sodium. 28.1 g carbohydrates; 10.8 g protein; Full Nutrition

Reviews (1)

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Most helpful positive review

Rating: 5 stars
12/03/2018
i prefer mayo. yes i will make it again. Read More
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/03/2018
i prefer mayo. yes i will make it again. Read More
Rating: 5 stars
12/03/2018
i prefer mayo. yes i will make it again. Read More