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Nutrition Facts
Serving Size 121 g
(Approx. 8 Servings)
Amount Per Serving
Calories 220 Calories From Fat 90
% Daily Value*
Total Fat 10 g 15%
Saturated Fat 1.5 g 8%
Trans Fat 0.0 g
Cholesterol 50 mg 17%
Sodium 125 mg 5%
Total Carbohydrate 12 g 4%
Dietary Fiber 2 g 8%
Sugars 9 g
Protein 20 g
Vitamin A 2% • Iron 6%
Vitamin C 4% • Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Cranberry Apple Chicken Salad

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Prep Time
30 minutes
Cook Time
40 minutes
Total Time
1 h 10 m
Serves
8  People

Ingredients

Recipe makes 8 Servings

1 1/2 Lb split breast
2 Tbsp olive oil, divided use
2 Tsp thyme, divided use
1/4 Tsp kosher salt
1/2 Tsp black pepper
1/4 cup(s) dried cranberries
1 fuji apple, chopped
1 Tbsp lemon juice
1/4 cup(s) walnuts, crushed
1/4 cup(s) red onion, diced
1 cup(s) arugula
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Instructions

1
Preheat oven to 400°F.
2
Season chicken with oil, thyme, salt and pepper, then place on a sheet pan and put it in the oven.
3
Roast for 30 to 40 minutes.
4
Remove chicken from oven and let it rest until it is cool enough to handle.
5
Shred chicken into bite sized pieces.
6
Combine warm chicken with remaining ingredients. Toss well.
7
Serve warm or chilled with mixed greens, or crackers.

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