Poached-Chicken-Salad Sandwiches

By danyell923

Ingredients

• 2 boneless, skinless chicken breasts (about 1 pound total)
• 1 small yellow onion, halved and peeled
• Coarse salt and ground pepper
• 1/4 cup chopped toasted walnuts
• 2 tablespoons golden raisins
• 1 celery stalk, finely chopped
• 1/2 small red onion, finely chopped
• 3 tablespoons mayonnaise
• 1/4 cup nonfat plain Greek yogurt
• 2 teaspoons chopped fresh tarragon leaves
• Bread and lettuce leaves, for serving

Preparation

Step 1

Directions

In a large straight-sided skillet or pot, cover chicken and onion with water by 1/2 inch; season generously with salt. Bring to a boil over high; cover, reduce heat to medium-low, and cook 5 minutes. Remove skillet from heat and let stand, covered, until chicken is cooked through (an instant-read thermometer should read 160 degrees), 12 to 14 minutes. Remove chicken from water and let cool completely. (To store, refrigerate in an airtight container, up to 3 days.)

Shred chicken, then mix with walnuts, raisins, celery, red onion, mayonnaise, yogurt, and tarragon. Make sandwiches with bread and lettuce.