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CHICKEN & CRANBERRY SALAD

Makes 4 Servings

• 12 ounces (1 1/2 cups)cooked, diced chicken
• 1/2 cup vinaigrette dressing, divided
• 1 cup dried cranberries or cherries
• 2 tablespoons sliced almonds
• 1 head of lettuce, chopped


1. Toss chicken, cranberries, and almonds with dressing

2. Serve on a mound of chopped lettuce.

Food & Nutrition Service, USDA
 

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