Cranberry Almond Chicken Salad
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- boneless skinless chicken breasts
- 1 c
- 1 c
- dried sweetened cranberries
- 1/2 c
- sliced almonds
- salt and pepper
1In a baking dish, place the chicken breasts and sprinkle with salt and pepper. Cover and bake at 350 for an hour (until cooked through). Remove and place in fridge to cool.
2Once cool, pull chicken and place in mixing bowl. Add the mayonnaise, cranberries, and almonds. Mix. Add salt and pepper to taste. Return to fridge until time to serve.
3Can be served with crackers, pita chips, on sandwich bread, croissants, etc.