Chicken Salad With Cranberries And Almonds - cooking recipe

Ingredients

2 boneless, skinless chicken breasts
salt and ground black pepper to taste
1 bay leaf
1 Granny Smith apple, finely chopped
1 cup sliced almonds
1 cup dried cranberries
2 green onions, thinly sliced
1/2 lemon, zested
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 cup creamy salad dressing (such as Miracle Whip(R)), or more to taste

Preparation

Place chicken breasts in a saucepan; season with salt and pepper. Cover with 1 inch of water and add bay leaf. Bring to a boil. Reduce heat to low, cover, and simmer until chicken is no longer pink in the center, 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Drain chicken and cool until easily handed. Shred with 2 forks.
Mix chicken, apple, almonds, cranberries, green onions, lemon zest, 1/4 teaspoon salt, and 1/4 teaspoon pepper together in a bowl. Add creamy salad dressing and mix until combined.