Treat your family to a delicious bistro-style dish with a salad topped with strips of warm chicken breast, dried cranberries and sliced almonds.
What You Need
Original recipe yields 4 servings
1 lb. boneless skinless chicken breast s, 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
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Let's 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.
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.
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.
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 32g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.