Creamy Chicken Salad with Fruits and Nuts

Servings: 4 | Serving size: about 2 cups

Cooking time: 30 minutes (does not include chilling time)

This recipe can easily be multiplied and keeps well, refrigerated, 2-3 days.

Ingredients

• 2 quarts water
• 3 Tbsp. white wine vinegar
• 16 ounces boneless, skinless chicken breast
• 1 Tbsp. reduced fat mayonnaise
• 1/2 cup Greek yogurt
• 2 tsp. Dijon mustard
• 1/4 tsp. salt
• black pepper to taste
• 2 large ribs celery (diced)
• 1/4 cup pecans (chopped)
• 1 large apple (cut into 1/4 inch dice)
• 2 Tbsp. raisins
• 1/4 small red onion (thinly sliced)

Place the water and 1 tablespoon of the vinegar in a large skillet over heat.

When the water is almost boiling adjust the heat so that the water is simmering and add the chicken breast.

Poach the chicken for about 12 to 15 minutes until the temperature is 160°F.

Set aside to cool for about 5 minutes and then chill in the refrigerator.

While the chicken is cooling place the mayonnaise, yogurt and mustard in a mixing bowl and set in the refrigerator to chill.

When the chicken is cold cut into 1/4 inch pieces.

Add the chicken to the bowl with the dressing.

Add the celery, pecans, apple, raisins, pecans, apple, raisins and onion.

Fold together gently and serve.