Warm Chicken and Cranberry Salad Recipe

Warm Chicken and Cranberry Salad Recipe

  • 1 pound boneless, skinless chicken breasts, cut into strips
  • 1 cup KRAFT Special Collection Balsamic Vinaigrette Dressing, divided
  • 1 (10 ounce) package salad greens
  • 1 cup dried cranberries or cherries
  • 1/4 cup sliced almonds, toasted
  1. Cook and stir chicken in 1/4 cup of the dressing in skillet on medium-high heat 8 minutes or until chicken is cooked through.
  2. Toss chicken, greens, cranberries and almonds. Spoon onto serving platter. Drizzle with remaining 3/4 cup dressing.
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