Creamy Chicken Salad

• Serves: 6

• Contributor: Kate

Ingredients

• 2 pounds chicken breasts
• 1/2 cup mayonnaise
• 1/2 cup plain fat-free Greek yogurt
• 1T fresh lemon juice
• 1T white vinegar
• 1T Dijon mustard
• 1t honey
• 1/2t kosher salt
• 1/2t black pepper
• 1/3 cup chopped celery
• 1/3 cup dried cranberries
• 7T slivered almonds
• 6 cups mixed salad greens

Instructions

1. Fill a Dutch oven two-thirds full of water; bring to a boil.
2. Halve the chicken breasts. Wrap each half tightly in heavy-duty plastic wrap. Add the chicken to the boiling water. Cover and simmer for 20 minutes or until a thermometer registers 165F. Remove from pan and let stand for 5 minutes. Unwrap chicken and shred; refrigerate for 30 minutes or until cold.
3. Combine mayonnaise and next 7 ingredients (through pepper) in a large bowl. Whisk until combined. Add chicken, celery, cranberries and almonds. Toss to coat.
4. Cover and refrigerate for 1 hour and serve over salad greens.

CategoryRecipesLunch