Creamy Chicken Salad

Creamy Chicken Salad
Creamy Chicken Salad

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    pounds skinless, boneless chicken breast halves

  • 1/2

    cup light mayonnaise

  • 1/2

    cup plain fat-free Greek yogurt

  • 1

    tablespoon fresh lemon juice

  • 1

    tablespoon white wine vinegar

  • 1

    tablespoon Dijon mustard

  • 1

    teaspoon honey

  • 1/2

    teaspoon kosher salt

  • 1/2

    teaspoon freshly ground black pepper

  • 1/3

    cup chopped celery

  • 1/3

    cup sweetened dried cranberries

  • 7

    tablespoons (about 2 ounces) coarsely chopped smoked almonds

  • 6

    cups mixed salad greens

Directions

1. Fill a Dutch oven two-thirds full of water; bring to a boil. 2. Wrap each chicken breast half completely and tightly in heavy-duty plastic wrap. Add the chicken to boiling water. Cover and simmer for 20 minutes or until a thermometer registers 165°. Remove from pan, and let stand for 5 minutes. Unwrap chicken and shred; refrigerate for 30 minutes or until cold. 3. Combine mayonnaise and the next 7 ingredients (through black pepper) in a large bowl, stirring with a whisk until combined. Add chicken, 1/3 cup celery, cranberries, and almonds; toss well to coat. Cover and refrigerate for 1 hour. Serve over salad greens.

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