From the library
Chicken and Cranberry Salad
A simple and delicious salad topped with almonds and dried cranberries for bursts of flavor.
Makes 4 portions3 steps
395
kcal · per 1/4 of recipe
28g
Protein
20g
Carbs
23g
Fat
Ingredients
- 12 ounces chicken, cooked and diced (1 1/2 cups)
- 1/2 cup vinaigrette dressing
- 1/2 cup dried cranberries (or cherries)
- 1/8 cup almonds, sliced
- 1 head of lettuce, chopped
Measured for the finished dish, as published — so there are no per-ingredient numbers to show.
Method
- Wash hands with soap and water.
- Toss chicken, cranberries, and almonds with dressing.
- Serve on a mound of chopped lettuce.
USDA MyPlate Kitchen — Creative Recipes for Less Familiar USDA Commodities Used by Household Programs — USDA Food and Nutrition Service — Food Distribution Service (public domain), via myplate.food · public domain
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