CHICKEN SALAD WITH CRANBERRIES AND ALMONDS

Chicken Salad with Cranberries and Almonds image

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.

Provided by Dianna

Categories Salad

Time 35m

Yield 6

Number Of Ingredients 11

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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

Steps:

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.

Nutrition Facts : Calories 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, Sodium 473.1 mg, Sugar 21.1 g