Cranberry Chicken Salad
Serving Size / Yield
- 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
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.