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
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
Combine all ingredients.
Refrigerate 1 hour.
Serve this versatile salad over a bed of mixed greens, with crackers or as a sandwich filling. (It's great on raisin bread!)
This tasty salad is a great way to use up leftover cooked chicken or turkey.
Prepare chicken mixture as directed. Refrigerate up to 24 hours before using.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 16g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
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.