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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
chicklet20
on 1/19/2007
time
prep:
10 min
total:
18 min
servings
total:
4 servings
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What You Need

1
lb.  boneless skinless chicken breasts, cut into strips
3/4
cup  KRAFT Balsamic Vinaigrette Dressing, divided
1
bag  (10 oz.) salad greens
1
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.
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