Chicken Salad with Greek Yogurt
- 1 cooked chicken breast (2 cups chopped)
- ½ cup grapes, halved
- ⅓ cup celery
- ¼ cup pecans, chopped
- ¼ cup dried cranberries
- ½ cup Greek yougurt
- 1 tablespoon honey
- 1 teaspoon stone ground mustard
- ½ teaspoon apple cider vinegar
- ¼ teaspoon salt
- ¼ teaspoon pepper
To poach the chicken add a raw chicken breast to a small pot. Cover with water and add a celery stalk, salt and black peppercorns. Bring to boil and cook until no longer pink (165 degrees with meat thermometer) in the center about 12 minutes.
While chicken is cooking chop grapes, celery and pecans. Add to a large bowl with dried cranberries. Set aside.
In a separate small bowl mix together ingredients for the Greek yogurt dressing.
When chicken is finished cooking chop in very small pieces. Allow to cool for a few minutes and add to chopped ingredients. Pour dressing over the top. Stir all ingredients together. Chill before serving.
Serving: 3g | Calories: 234kcal | Carbohydrates: 11.8g | Protein: 30.7g | Fat: 6.5g | Saturated Fat: 2g | Cholesterol: 79mg | Sodium: 286mg | Potassium: 255mg | Fiber: 1g | Sugar: 9.8g | Calcium: 65mg | Iron: 1mg