This delightful chicken salad has lean chicken breast, light mayo, non-fat Greek yogurt, grapes, and pecans! It is perfect for lunch, and keeps well in the fridge!
1 1/2cupsred seedless grapes,cut in half lengthwise
1cupcoarsely chopped unsalted, raw pecans
1cupdiced celery(about 3 stalks)
Instructions
Place the chicken in a pot large and fill with enough chicken broth to cover the chicken by about 1-2 inches. Add bay leaves, and if desired, fresh parsley stems and whole peppercorns to flavor the cooking liquid, then bring to a boil over high heat. (Skip this step if using rotisserie chicken)
When the cooking liquid comes to a boil, cover the pot with a lid and reduce the heat to low. Simmer the chicken for 10-15 minutes, or until the internal temperature of the thickest part of the breast reaches 165℉. (Skip this step if using rotisserie chicken)
Using tongs, remove the chicken and reserve on a plate. When it is cool enough to touch, shred it and set aside. (Skip this step if using rotisserie chicken)
While the chicken is cooling, prepare the dressing in a large mixing bowl by whisking together the yogurt, mayonnaise, lemon juice, salt, and black pepper in a large mixing bowl.
Add the grapes, pecans, celery, and cooled chicken to the bowl, and gently toss all of the ingredients together.