Cranberry Chicken Salad

Cranberry Chicken Salad


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Succulent chicken over green salad with cranberry sauce drizzled on top. Perfect for any meal!

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Chicago, IL

Time needed

30 min cooking

Serving Size / Yield

6 servings


  • 2 cups fresh or frozen cranberries
  • 3/4 cup water
  • 1/3 cup sugar
  • 6 boneless skinless chicken breast halves (4 ounces each)
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1 tbs. canola oil
  • 1/4 cup maple syrup
  • Sesame Seeds

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Combine cranberries, water, and sugar in a small saucepan.
Cook for about 15 minutes on medium heat, until berries pop open.
In a large skillet, cook chicken seasoned with salt and pepper, in oil for 4-5 minutes.
Or, until chicken is cooked and juices run clear.
Stir syrup and sesame seeds into cranberry sauce.
On a plate, add lettuce and chicken.
Drizzle cranberry sauce on top.

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