Cranberry Apple Chicken Salad Wraps

Cranberry Apple Chicken Salad ---

5 from 2 reviews





  1. Whisk together all dressing ingredients in a small bowl.  Adjust for lemon.  Set aside.
  2. Combine all chicken salad ingredients in a large bowl.  Drizzle dressing over top and mix to combine.
  3. Serve over crisp butter lettuce.  Store leftovers in fridge for up to 3 days.


This recipe works great with any leftover chicken or rotisserie chicken.  You can also cook up 2 boneless, skinless chicken breasts.  My favorite way to cook chicken breasts to keep them nice and juicy:  lightly pound chicken breast into one inch even pieces in between 2 pieces of parchment paper (I use my rolling pin.) Lightly salt and pepper each side. Heat 1 tablespoon of your fav cooking fat over medium heat.  Place chicken breast into pan and cook for 6 minutes without moving it, until golden brown and easily lifts from pan.  Add 1 teaspoon of butter,  lifting chicken so the butter flows underneath. Cook for an additional minute.  Flip chicken and cook for 5-7 minutes, until chicken is cooked all the way through.  Remove pan from heat and allow chicken to rest for a couple of minutes.