Better Than the Freezer Aisle: Lean Cuisine Copycat Cranberry Pecan Chicken Salad Topper - Lunch Version

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Better Than the Freezer Aisle: Lean Cuisine Copycat Cranberry Pecan Chicken Salad Topper - Lunch Version

Lisa
The Cook
2 Servings
10 Ingredients
2 Comments
A mix of fresh broccoli, peppers, and onions accompany tender chicken, tart cranberries, and bits of pecan to create this Cranberry Pecan Chicken Salad Topper. Dressed in a tangy homemade raspberry vinaigrette and served atop a bed of spinach, this makes a healthy and flavorful lunch option!
2 Servings
10 Ingredients
2 Comments

Ingredients

  • 2 tablespoons Red Raspberry Preserves
  • ⅛ cups Olive Oil
  • ⅛ cups Rice Vinegar
  • 1 ⅓ cups cook and dice Chicken, Boneless Breasts
  • ⅛ cups Cranberries, Dried
  • ⅛ cups chop Pecans
  • ½ cups dice and cook Broccoli
  • ¼ cups dice Bell Pepper, Red
  • ⅛ cups dice Onion, Red
Serving Day Ingredients
  • 4 cups Spinach, Baby

Containers

Supplies

  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Easy Assembly/Dump and Go

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a bowl whisk together red raspberry preserves, olive oil and rice vinegar to create dressing.
  2. Toss together chicken, cranberries, pecans, broccoli, bell pepper, and onions.
  3. Divide chicken mixture among the indicated number of quart sized freezer bags.
  4. Divide dressing among the indicated number of pint sized freezer bags.
  5. Place small bag of dressing into larger bag of salad toppings. Label and freeze.

Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Place toppings atop spinach.
  3. Knead dressing packet and pour over salad.

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a bowl, whisk together red raspberry preserves, olive oil and rice vinegar to create dressing.
  2. Place spinach on plate.
  3. Top with chicken, dried cranberries, pecans, broccoli, red pepper and red onion.
  4. Top salad with dressing and enjoy.

Nutrition Facts

Servings Per Recipe
2 Servings
Serving Size
3 cups
Amount Per Serving
Calories
486
Total Fat
32g
Saturated Fat
6g
Cholesterol
77mg
Sodium
657mg
Potassium
612mg
Total Carbohydrates
25g
Fiber
3g
Sugar
7g
Protein
28g
Zone Blocks
4 Protein 10 Fat 2 Carbs
WW+ Points
13
WW SmartPoints
15

2 Comments

Join the discussion
    1. Hi, Tara, we apologize for the frustration. For the most part, we don’t tag ingredients that will throw people off for a dietary type BUT there are a few here and there that have been kept if we believe it is possible to locate a sugar-free version of them. It is my belief that this recipe falls into that category. It is possible to locate Whole30 compliant cranberries. You could also make a paleo raspberry jam or opt to not use the jam. If you have more questions, we’d love to chat with you in the bottom right-hand corner of the website!

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