Healthy Chicken Salad

By mamapig

Ingredients

• 1 tsp. salt
• 1/2 tsp. freshly ground black pepper
• 1 lb (2 sm whole breasts) boneless, skinless chicken breasts
• 3/4 cup plain nonfat yogurt
• 1 Tbsp. Dijon mustard
• 2 Tbsp. freshly chopped chives
• 1 Tbsp. freshly chopped tarragon
• 1 Granny Smith apple
• Juice of 1/2 lemon
• 1 cup finely diced fennel
• 1/2 cup finely diced celery
• 2 cup red seedless grapes, cut in half
• 6 slices pumpernickel bread
• 1 bunch watercress, tough stems removed
• Olive-oil cooking spray

Preparation

Step 1

Combine salt and pepper in a bowl. Heat a large sauté pan over medium-high heat. Coat with cooking spray. Sprinkle chicken with some of the salt mixture; place in sauté pan. Reduce heat to medium; cover. Cook until chicken is cooked through, about 12 minutes (flip halfway through cooking time). Remove from pan; set aside

In a bowl, combine yogurt, mustard, chives, tarragon, and remaining salt mixture. Core the apple, and cut into 1/4-inch dice. Place in a medium bowl with lemon juice, and toss to combine. Add fennel, celery, and grapes. Cut reserved chicken into 1/2-inch pieces. Add to salad with yogurt dressing; stir to combine. Serve on pumpernickel bread, open-faced, with watercress.