Asian Chicken Salad with Light Coconut Dressing | Hy-Vee

Ingredients

• 4 boneless, skinless chicken breasts
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1/2 cup red onion, finely chopped
• 1 can (8 oz) water chestnuts, drained and sliced
• 1 cup shredded carrots
• 1 cup fresh mint leaves, roughly chopped
• 1 cup fresh cilantro leaves, roughly chopped
• 1/4 cup dried cranberries
• 1/4 cup toasted slivered almonds