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
- Fill a Dutch oven two-thirds full of water; bring to a boil.
- 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.
- Combine mayonnaise and next 7 ingredients (through pepper) in a large bowl. Whisk until combined. Add chicken, celery, cranberries and almonds. Toss to coat.
- Cover and refrigerate for 1 hour and serve over salad greens.
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 |