Chicken Salad with Cranberries and Almonds

Name: Chicken Salad with Cranberries and Almonds
Prep time: 10 min
Cook time: 15 min
Total time: 35 min
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

Rating: 5 stars

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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.

By Dianna

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Recipe Summary

prep:

10 mins

cook:

15 mins

total:

35 mins

additional:

10 mins

Servings:

Nutrition Info

Directions

Step 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).

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Step 2

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