Creamy Chicken Salad

By 1For_Him

Ingredients

• 2 lbs skinless, boneless chicken breast halves
• 1/2 cup light mayo
• 1/2 cup plain fat-free Greek yogurt
• 1 T fresh lemon juice
• 1 T white wine vinegar
• 1 T Dijon mustard
• 1 tsp honey
• 1/2 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/3 cup chopped celery
• 1/3 cup sweetened dried cranberries
• 7 T (2 oz) coarsely chopped smoked almonds
• 6 cups mixed salad greens

Preparation

Step 1

Fill a Dutch oven 2/3 full with water; bring to boil. Wrap each chicken breast half completely and tightly in heavy-duty plastic wrap. Add to boiling water. Cover and simmer for 20 minutes until thermometer registers 165. Remove from pan, and let stand for 5 minutes. Unwrap and shred; refrigerate until cold.

Combine mayo and the next 7 ingredients. Add chicken and remaining ingredients, except greens; toss well to coat. Cover and refrigerate for 1 hour. Serve over salad greens.