Chicken Salad With Cranberries And Almonds

• 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

1. 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).
2. Drain chicken and cool until easily handed. Shred with 2 forks.
3. 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.

chicken breasts, salt, bay leaf, apple, almonds, cranberries, green onions, lemon, salt, ground black pepper, salad dressing

Taken from www.allrecipes.com/recipe/269207/chicken-salad-with-cranberries-and-almonds/ (may not work)