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Main dishes

Warm Chicken and Cranberry Salad

Warm Chicken and Cranberry Salad recipe
photo by:kraft
Really good with Raspberry walnut Vinaigrette.
posted by
on 1/19/2007
10 min
18 min
4 servings
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What You Need

lb.  boneless skinless chicken breasts, cut into strips
cup  KRAFT Balsamic Vinaigrette Dressing, divided
bag  (10 oz.) salad greens
cup  dried cranberries or cherries
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.
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