Skinny Chicken Salad

6 Smart Points

Skinny Chicken Salad

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • pounds boneless, skinless chicken breasts

  • 2

    cups low-sodium chicken broth

  • 2

    dried bay leaves

  • ½

    cup plain, non-fat Greek yogurt

  • ¼

    cup light mayonnaise

  • 2

    tablespoons apple cider vinegar

  • 2

    tablespoons honey

  • ½

    teaspoon salt

  • ¼

    teaspoon black pepper

  • 1

    cup red seedless grapes, cut in half lengthwise (20 grapes)

  • ½

    cup coarsely chopped unsalted, raw pecans (34 pecans)

  • 1

    cup diced celery (about 3 stalks)

Directions

Place the chicken in a pot large enough to it all, and fill the pot with enough chicken broth to cover the chicken by about 1-2 inches. Add bay leaves, and if desired, fresh parsley stems and whole peppercorns to flavor the cooking liquid, then bring to a boil over high heat. When the cooking liquid comes to a boil, cover the pot with a lid and reduce the heat to low. Simmer the chicken for 10-15 minutes, or until the internal temperature of the thickest part of the breast reaches 165℉. Using tongs, remove the chicken and reserve on a plate. When it is cool enough to touch, shred it and set aside. While the chicken is cooling, prepare the dressing in a large mixing bowl by whisking together the yogurt, mayonnaise, vinegar, honey, salt, and black pepper in a large mixing bowl. Add the grapes, pecans, celery, and cooled chicken to the bowl, and gently toss all of the ingredients together. Chill before serving.


Nutrition

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