Better Than the Freezer Aisle: Lean Cuisine Copycat Cranberry Pecan Chicken Salad Topper
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!
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1 serving = 3 cups
32g Fat 6g Sat Fat
657mg Sodium 612mg Potassium
28g Protein Zone Blocks: 4 Protein 10 Fat 2 Carbs
13 WW+ Points
15 WW Smart Points
Make It Now
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
In a bowl, whisk together red raspberry preserves, olive oil and rice vinegar to create dressing.
Place spinach on plate.
Top with chicken, dried cranberries, pecans, broccoli, red pepper and red onion.
Top salad with dressing and enjoy.
Freeze For Later
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?
In a bowl whisk together red raspberry preserves, olive oil and rice vinegar to create dressing.
Toss together chicken, cranberries, pecans, broccoli, bell pepper, and onions.
Divide chicken mixture among the indicated number of quart sized freezer bags.
Divide dressing among the indicated number of pint sized freezer bags.
Place small bag of dressing into larger bag of salad toppings. Label and freeze.
Make From Frozen
Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
Place toppings atop spinach.
Knead dressing packet and pour over salad.