Chicken Salad with Cranberries and Almonds

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.

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).

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.

Per Serving: 325 calories; protein 10.8g; carbohydrates 28.1g; fat 19.4g; cholesterol 32.8mg; sodium 473.1mg.

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