Name: Creamy Chicken Salad
Total time: 2 h 19 min
Yield: 6 c.
Ingredients: 2 lb. skinless, boneless chicken breast halves; 1/2 c. light mayonnaise; 1/2 c. plain fat-free Greek yogurt; 1 tbsp. fresh lemon juice; 1 tbsp. white wine vinegar; 1 tbsp. Dijon mustard; 1 tsp. honey; 1/2 tsp. kosher salt; 1/2 tsp. Freshly ground black pepper; c. chopped celery; c. sweetened dried cranberries; 7 tbsp. coarsely chopped smoked almonds; 6 c. mixed salad greens

Step 1Fill a Dutch oven two-thirds full of water; bring to a boil.

Step 2Wrap 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 degrees F. Remove from pan, and let stand for 5 minutes. Unwrap chicken and shred; refrigerate for 30 minutes or until cold.

Step 3Combine 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.

Creamy Chicken Salad

Ingredients

Directions

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