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

<p>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!</p>
2 Servings Recipe By

Ingredients

  • 2 tablespoons Red Raspberry Preserves
  • 1/8 cups Olive Oil
  • 1/8 cups Rice Vinegar
  • 1 1/3 cups cook and dice Chicken, Boneless Breasts
  • 1/8 cups Cranberries, Dried
  • 1/8 cups chop Pecans
  • 1/2 cups dice and cook Broccoli
  • 1/4 cups dice Bell Pepper, Red
  • 1/8 cups dice Onion, Red

Serving Day Ingredients

  • 4 cups Spinach, Baby

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 1 cup salad topper & 2 cups spinach
  • 459 Calories
  • 23g Total Fat
  • 3g Sat Fat
  • 0g Trans Fat
  • 82mg Cholesterol
  • 400mg Sodium
  • 33g Total Carb
  • 5g Fiber
  • 25g Total Sugars (Includes 0g Added Sugars)
  • 30g Protein
  • 12 WW Freestyle

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.

Freeze For Later Cooking Directions

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

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.

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