Name: Chicken Salad with Cranberries
Prep time: 5 min
Cook time: 10 min
Total time: 25 min
Yield: 3 cups
Ingredients: 4 skinless, boneless chicken breast halves (1 1/4 to 1 1/2 pounds total); 3 tablespoons olive oil; 2 tablespoons cider vinegar; 1 tablespoon honey mustard; ¼ teaspoon salt; ¼ cup dried cranberries; 1 tablespoon chopped green onions; Lettuce leaves

Ingredients

4 skinless, boneless chicken breast halves (1 1/4 to 1 1/2 pounds total)
3 tablespoons olive oil
2 tablespoons cider vinegar
1 tablespoon honey mustard
¼ teaspoon salt
¼ cup dried cranberries
1 tablespoon chopped green onions
Lettuce leaves

Directions

Make It:

Step 1

Place the chicken breasts in a large skillet. Add enough water to cover chicken. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes. Remove skillet from heat. Let stand, covered, 10 minutes more.

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Step 2

Meanwhile, in a medium bowl whisk together the oil, vinegar, mustard, and salt until combined. Stir in the cranberries and green onion.
Step 3

Remove the chicken to a cutting board and slice into bite-size cubes. Toss with the dressing mixture and serve with fresh lettuce leaves.

Nutrition Facts

Per Serving:

288 calories; fat 14g; cholesterol 91mg; saturated fat 2g; carbohydrates 8g; mono fat 8g; poly fat 2g; insoluble fiber 1g; sugars 6g; protein 30g; vitamin a 1943.6IU; vitamin c 4.1mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 14.8mg; vitamin b6 1.1mg; folate 16.1mcg; vitamin b12 0.3mcg; sodium 340mg; potassium 584mg; calcium 20.2mg; iron 0.9mg.

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Ingredients

Directions

Nutrition Facts

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Ingredients

Directions

Nutrition Facts