Creamy Chicken Salad

Jim LOVES chicken salad, and this recipe has really good flavor. We used red grapes instead of dried cranberries (we had some that needed to be eaten), and they were a great substitute. We poached the chicken as described, but canned chicken would be an easy and quick swap in a pinch. We'll definitely be having this again...a lot.

Yield: 6 servings (serving size: about 1 cup chicken salad and 1 cup salad greens)
Total: 2 Hours, 19 Minutes
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 

 

Preparation:
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.

Nutritional Information:
Calories: 339
Fat: 13.6g
Saturated fat: 1.9g
Monounsaturated fat: 5.1g
Polyunsaturated fat: 5.1g
Protein: 39.5g
Carbohydrate: 14.6g
Fiber: 2.8g
Cholesterol: 95mg
Iron: 2mg
Sodium: 525mg
Calcium: 54mg