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Warm Chicken and Cranberry Salad
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Warm Chicken and Cranberry Salad

20 Min(s)
10 Min(s) Prep
10 Min(s) Cook
What You Need
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4 servings
Original recipe yields 4 servings
1 cup KRAFT Balsamic Vinaigrette Dressing, divided
1 lb. boneless skinless chicken breast s, cut into strips
1 pkg. (10 oz.) salad greens
1 cup dried cranberries, raisins or cherries
1/4 cup sliced almonds, toasted
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Let's Make It
1
Heat 1/4 cup of the dressing in skillet on medium-high heat. Add chicken; cook and stir 8 minutes or until chicken is cooked through.
2
Toss chicken, greens, cranberries and almonds. Spoon onto serving platter. Drizzle with remaining 3/4 cup dressing.
3
Try serving with baguette slices or a whole wheat roll.
4
Tip! Leftover turkey? Turkey and Cranberry Salad: Toss cooked turkey, greens, cranberries and almonds with 3/4 cup dressing.
5
Variation: Substitute KRAFT Ranch or Caesar Dressing for Vinaigrette Dressing.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
4
* 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.
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