From the Pantry Butler kitchen
Chicken and Cranberry Salad
A simple and delicious salad topped with almonds and dried cranberries for bursts of flavor. 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
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
Method
- Wash hands with soap and water.
- Toss chicken, cranberries, and almonds with dressing.
- Serve on a mound of chopped lettuce.
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