Creamy Chicken Salad

By khojnicki

Ingredients

• 2 lbs skinless, boneless chicken breast halves
• 1/2 c light mayonnaise
• 1/2 c dijon mustard
• 1/4 c red onion
• Salt and pepper to taste
• 1/3 c chopped celery
• 1/3 c craisins
• 7 tbsp toasted walnuts, roughly chopped
• 6 c mixed salad greens

Preparation

Step 1

Fill a Dutch oven two thirds full of water; bring to a boil.

Wrap each chicken bread in heavy duty plastic wrap. Add to the boiling water. Cover and simmer 20 mins until a thermometer registers 165 degrees F. Remove from the pan, and let stand 5 mins. Unwrap chicken and shred; refrigerate for 30 mins or until cold.

Combine the rest of the ingredients in a bowl stirring until combined. Add the chicken and cover; refrigerate for 1 hour. Serve over salad greens.