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Ingredients
- 1 1/2 pounds boneless, skinless chicken breasts
- 2 cups low-sodium chicken broth
- 2 dried bay leaves
- 1/2 cup plain, non-fat Greek yogurt
- 1/4 cup light mayonnaise
- 2 tablespoons apple cider vinegar
- 2 tablespoons honey
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup red seedless grapes, cut in half lengthwise (20 grapes)
- 1/2 cup coarsely chopped unsalted, raw pecans (34 pecans)
- 1 cup diced celery (about 3 stalks)
Details
Adapted from skinnymom.com
Preparation
Step 1
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.
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