 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Poaching the chicken keeps it moist and succulent, so you'll need less dressing to bind the chicken salad. Ingredients:
2 pounds skinless, boneless chicken breast halves |
1/2 cup light mayonnaise |
1/2 cup plain fat-free greek yogurt |
1 tablespoon fresh lemon juice |
1 tablespoon white wine vinegar |
1 tablespoon dijon mustard |
1 teaspoon honey |
1/2 teaspoon kosher salt |
1/2 teaspoon freshly ground black pepper |
1/3 cup chopped celery |
1/3 cup sweetened dried cranberries |
7 tablespoons (about 2 ounces) coarsely chopped smoked almonds |
6 cups mixed salad greens |
Directions:
1. Fill a Dutch oven two-thirds full of water; bring to a boil.
2. Wrap each chicken breast half completely and tightly in heavy-duty plastic wrap. Add the chicken to boiling water. Cover and simmer for 20 minutes or until a thermometer registers 165°. Remove from pan, and let stand for 5 minutes. Unwrap chicken and shred; refrigerate for 30 minutes or until cold.
3. Combine mayonnaise and the next 7 ingredients (through black pepper) in a large bowl, stirring with a whisk until combined. Add chicken, 1/3 cup celery, cranberries, and almonds; toss well to coat. Cover and refrigerate for 1 hour. Serve over salad greens.
|
|