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
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
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