Warm Chicken and Cranberry Salad

By Johanna

Ingredients

• 1 lb. boneless skinless chicken breasts, cut into strips
• 3/4 cup Balsamic Vinaigrette Dressing, divided
• 1 bag (10 oz.) salad greens
• 1 cup dried cranberries or cherries
• 1/4 cup Sliced Almonds, toasted

Preparation

Step 1

1. Cook and stir chicken in 1/4 cup of the dressing in large skillet on medium-high heat 8 minutes or until chicken is cooked through.

2. Toss greens with cranberries and almonds in large bowl. Add chicken; mix lightly.

3. Spoon onto serving platter. Drizzle with remaining 1/2 cup dressing.