Main dishes

Warm Chicken and Cranberry Salad

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photo by:kraft

Really good with Raspberry walnut Vinaigrette.

posted by

chicklet20

on 1/19/2007

time

prep:

10 min

total:

18 min

servings

total:

4 servings

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What You Need

lb. boneless skinless chicken breasts, cut into strips

3/4

cup KRAFT Balsamic Vinaigrette Dressing, divided

bag (10 oz.) salad greens

cup dried cranberries or cherries

1/4

cup PLANTERS Sliced Almonds, toasted

Make It

COOK and stir chicken in 1/4 cup of the dressing in large skillet on medium-high heat 8 minutes or until chicken is cooked through.

TOSS greens with cranberries and almonds in large bowl. Add chicken; mix lightly.

SPOON onto serving platter. Drizzle with remaining 1/2 cup dressing.

Kraft Kitchens Tips

Creative Leftovers

Have leftover cooked turkey? Substitute 2 cups chopped cooked turkey for the cooked chicken strips. Toss turkey with greens, cranberries and almonds. Serve as directed.

How to Easily Cut Chicken

Cutting boneless skinless chicken breasts into pieces can be a slippery task. Make it safer and prevent the knife from slipping by cutting the chicken while it is partially frozen. The firmer chicken is much easier to cut and handle.