Ingredients

• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 pound (2 small whole breasts) boneless, skinless chicken breasts
• 3/4 cup plain nonfat yogurt
• 1 tablespoon Dijon mustard
• 2 tablespoons freshly chopped chives
• 1 tablespoon freshly chopped tarragon
• 1 Granny Smith apple
• Juice of 1/2 lemon
• 1 cup finely diced fennel
• 1/2 cup finely diced celery
• 2 cups red seedless grapes, cut in half
• 6 slices pumpernickel bread
• 1 bunch watercress, tough stems removed
• Olive-oil cooking spray

Directions

1. Combine salt and pepper in a bowl. Heat a large saute pan over medium-high heat. Coat with cooking spray. Sprinkle chicken with some of the salt mixture; place in saute pan. Reduce heat to medium; cover. Cook until chicken is cooked through, about 12 minutes (flip halfway through cooking time). Remove from pan; set aside.
2. In a bowl, combine yogurt, mustard, chives, tarragon, and remaining salt mixture. Core the apple, and cut into 1/4-inch dice. Place in a medium bowl with lemon juice, and toss to combine. Add fennel, celery, and grapes. Cut reserved chicken into 1/2-inch pieces. Add to salad with yogurt dressing; stir to combine. Serve on pumpernickel bread, open-faced, with watercress.

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