= 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.
 1. 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.
 1. Combine mayonnaise and next 7 ingredients (through pepper) in a large bowl. Whisk until combined. Add chicken, celery, cranberries and almonds. Toss to coat.
 1. Cover and refrigerate for 1 hour and serve over salad greens.

||<#cccccc colspan=2>'''Nutritional Facts'''||
|| '''Calories'''           || 312 cal        ||
|| '''Fat'''                || 12.4 g          ||
|| '''Saturated Fat'''      || 1.8 g          ||
|| '''Cholesterol'''        || 60.9 mg         ||
|| '''Sodium'''             || 496 mg         ||
|| '''Carbohydrates'''      || 20 g          ||
|| '''Sugars'''             || 12.2 g          ||
|| '''Fiber'''              || 4.2 g          ||
|| '''Protein'''            || 30.7 g          ||

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CategoryRecipesLunch