- 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
- 1/2 lemon, zested
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 cup creamy salad dressing (such as Miracle Whip®), or more to taste
- 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.
07/06/2019
recipepes.com
chicken salad with cranberries and almonds, recipe
PT15M
PT1H
5
455 calories
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