Chicken and Cranberry Salad

Ingredients

• Fresh cilantro

  Coriander leaves, raw

  ¼ cup or 4g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Celery

  Raw

  3 stalks, large (11 inches long) or 192g

• Chicken breast

  Broilers or fryers, meat only, raw

  2 full breast (both fillets) or 472g

• Cranberries

  Sweetened, dried

  ½ cup or 61g

• Almonds

  Nuts, raw

  ⅓ cup, sliced or 31g

• Lime juice

  Raw

  1 tbsp or 15g

Directions

1. Cook chicken breast thoroughly and let cool: To cook chicken, first pound out chicken breast a bit to the same thickness by carefully using a kitchen mallet or the back of a heavy jar. Cook in a nonstick pan over medium heat with about a tsp of olive oil, about 4 minutes per side or until cooked through completely without any pink in the middle. Cut chicken breast into 1/2-inch pieces.
2. Soak cranberries in a bowl of warm water to cover 15 minutes, then drain well in a sieve and chop. Whisk together oil and lime juice in a medium bowl, then add cranberries, remaining ingredients, and salt and pepper to taste, tossing to coat.