Rating: 4 stars
24 Ratings
  • 5 star values: 12
  • 4 star values: 6
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 1

Poaching the chicken keeps it moist and succulent, so you'll need less dressing to bind the chicken salad.

Sidney Fry, MS, RD
Recipe by Cooking Light May 2011

Gallery

Credit: John Autry; Styling: Leigh Ann Ross

Recipe Summary

hands-on:
24 mins
total:
2 hrs 19 mins
Yield:
6 servings (serving size: about 1 cup chicken salad and 1 cup salad greens)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Fill a Dutch oven two-thirds full of water; bring to a boil.

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  • Wrap each chicken breast half completely and tightly in heavy-duty plastic wrap. Add the chicken to boiling water. Cover and simmer for 20 minutes or until a thermometer registers 165°. Remove from pan, and let stand for 5 minutes. Unwrap chicken and shred; refrigerate for 30 minutes or until cold.

  • Combine mayonnaise and the next 7 ingredients (through black pepper) in a large bowl, stirring with a whisk until combined. Add chicken, 1/3 cup celery, cranberries, and almonds; toss well to coat. Cover and refrigerate for 1 hour. Serve over salad greens.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

339 calories; fat 13.6g; saturated fat 1.9g; mono fat 5.1g; poly fat 5.1g; protein 39.5g; carbohydrates 14.6g; fiber 2.8g; cholesterol 95mg; iron 2mg; sodium 525mg; calcium 54mg.
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