Chicken Salad with Cranberries

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.

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

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