Categories: Salads

Ingredients

• 2 lbs skinless, boneless chicken breast halves
• 1/2 cup light mayo
• 1/2 cup plain fat-free Greek yogurt
• 1 Tbsp fresh lemon juice
• 1 Tbsp white wine vinegar
• 1 Tbsp Dijon mustard
• 1 tsp honey
• 1/2 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/3 cup chopped celery
• 1/3 cup sweetened dried cranberries
• 7 Tbsp (about 2 oz) coursely chopped smoked almonds
• 6 cups mixed salad greens

Directions

1. Fill a dutch oven two-thirds full of water; bring to a boil.

2. ap 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 register 165. Remove from pan and let stand for 5 minutes. Unwrap chicken and shred; refrigerate for 30 minutes or until cold.

3. Combine mayo 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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