Creamy Chicken Salad

• portionen: 6 servings
• gesamtzeit: 2 hours 19 minutes

Zutaten

2 pounds skinless, boneless chicken breast halves

½ cup light mayonnaise

½ cup plain fat-free Greek yogurt

1 tablespoon fresh lemon juice

1 tablespoon white wine vinegar

1 tablespoon Dijon mustard

1 teaspoon honey

½ teaspoon kosher salt

½ teaspoon freshly ground black pepper

⅓ cup chopped celery

⅓ cup sweetened dried cranberries

7 tablespoons (about 2 ounces) coarsely chopped smoked almonds

6 cups mixed salad greens

Anweisungen

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

Wrap 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 registers 165°. Remove from pan, and let stand for 5 minutes. Unwrap chicken and shred; refrigerate for 30 minutes or until cold.

Combine mayonnaise 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.

Notizen

Substitute grapes instead of craisins.

Nährwertangaben

• Kalorien: 339
• Gesamtfett: 13.6 g
• Gesättigtes Fett: 1.9 g
• Cholesterin: 95 mg
• Natrium: 525 mg
• Gesamtkohlenhydrate: 14.6 g
• Ballaststoffe: 2.8 g
• Eiweiß: 39.5 g