4 Servings 25 min Cook
1 Cup Fresh Cilantro
3 Tbsp Olive Oil
1 1/2 Stalks, large (11 inches long) Celery
4 Breast, bone and skin removed Chicken Breast
1 1/2 Cup Cranberries
1/3 Cup, sliced Almonds
1 Tbsp Lime Juice
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.
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.