Cranberry Chicken Salad!

This is great to prepare ahead of time & eat when you're on the go. To change it up a bit, try grapes cut in halves instead of cranberries. 

Ingredients:

4 Boneless Skinless Chicken Breasts

1 Cup Dried Cranberries (Craisins) 

4 sticks of celary

1 small bag slivered almonds

1/2 cup light ranch dressing

salt & pepper

Directions:

-Turn the oven to 350

-Boil the chicken (hopefully you all know how to boil chicken)  if not:

Bring small pot of water to a boil (putting over high heat on the stove top)  with 1 tsp.  salt & 1 tsp. pepper, once the water is at a rapid boil, add chicken.  You will usually leave the chicken in about 10 min. for 4 hicken breasts.  To check the chicken, remove the largest  piece and cut it in 2 making sure it is white all the way through. (if the largest piece is cooked through, then you know all of them are ready to go!)

-Shred the boiled chicken breasts after you let stand & cool for a few minutes.

-Put the slivered almonds onto a baking sheet and put them in the oven for 6 to 8 minutes checking on them throughout.  You want them to be SLIGHTLY toasted.  They are very easy to burn, so be on the lookout!

-slice the celery into small slivers

-Combine shredded chicken, dried cranberries, sliced celery, ranch, and toasted almonds.  Mix well so all of the ingredients are even.

-Salt & Pepper to taste, and add a little bit more ranch if it is too dry.

I serve this over greens with wheat thins & a large chilled 
glass of water.

Now, feel rejuvenated & healthy for the remainder of your day!!