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Rosemary Chicken Salad with Cranberries
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Rosemary Chicken Salad with Cranberries

1 Hour 15 Minutes
15 Min Prep
1 Hr 15 Min Cook
Taste the fall with our Rosemary Chicken Salad with Cranberries! Making a chicken salad with cranberries is a great way to use up leftover chicken.
What You Need
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2 servings
Original recipe yields 2 servings
1 cup chopped cooked chicken breast s
1/4 cup dried cranberries
1/4 cup KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise
1 green onion, sliced
1/2 tsp. zest and 1 tsp. juice from 1 lemon
1/2 tsp. chopped fresh rosemary
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Let's Make It
1
Combine all ingredients.
2
Refrigerate 1 hour.
Kitchen Tips
Serving Suggestion
Serve this versatile salad over a bed of mixed greens, with crackers or as a sandwich filling. (It's great on raisin bread!)
Creative Leftovers
This tasty salad is a great way to use up leftover cooked chicken or turkey.
Make Ahead
Prepare chicken mixture as directed. Refrigerate up to 24 hours before using.
Nutrition
Calories
250
Calories From Fat
0
% Daily Value*
Total Fat 11g
14%
Saturated Fat 1.5g
8%
Trans Fat 0g
Cholesterol 65mg
22%
Sodium 240mg
10%
Total Carbohydrates 16g
6%
Dietary Fibers 1g
4%
Sugars 13g
26%
Protein 22g
44%
Vitamin A
2%
Vitamin C
6%
Calcium
0%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
2 servings, 1/2 cup each
* 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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