Poached Chicken Salad Sandwiches

By á-138

Ingredients

• rep Time
• 15 15 15 minutes
• Total Time
• 1 1 1 hour
• Yield
• 4 4
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• Ingredients
• 2 2 1 boneless, skinless chicken breasts (about 1 pound total)
• 1 1 1 small yellow onion, halved and peeled
• Coarse salt and ground pepper
• 1/4 1/4 1/4 cup chopped toasted walnuts
• 2 2 2 tablespoons golden raisins
• 1 1 1 celery stalk, finely chopped
• 1/2 1/2 1/2 small red onion, finely chopped
• 3 3 3 tablespoons mayonnaise
• 1/4 1/4 1/4 cup nonfat plain Greek yogurt
• 2 2 2 teaspoons chopped fresh tarragon leaves
• Bread and lettuce leaves, for serving
• Directions
• In a large strections
• Shred chicken, then mix with walnuts, raisins, celery, red onion, mayonnaise, yogurt, and tarragon. Make sandwiches with bread and lettuce.

Preparation

Step 1

Directions
In a large strections
raight-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.