Chicken Waldorf Salad

Ingredients

Ingredients

• 7 oz poached chicken breast
• 2 cups low sodium chicken broth
• 1 medium apple, peeled and cut into small cubes
• 1 cups red seedless grapes, cut in half
• 1/2 cups celery, chopped
• 1/4 cups light hellman's mayonnaise
• 2 tbsp 0% greek yogurt
• kosher salt and pepper
• 2 tbsp pecans or walnuts
• 6 cups mixed baby greens like spinach and arugula

Instructions

1. Cover the chicken breast with chicken broth in a small pot; add water if needed to fully cover the chicken, then season with salt, pepper, and a piece of celery with its leaves (optional herbs such as parsley, garlic, or onion).
2. Bring to a boil, reduce to a simmer and cook for 5 minutes.
3. Remove from heat, cover tightly and let the chicken sit for 15‑20 minutes, or until the thickest part reaches 160 °F.
4. Drain, let the chicken cool, and cut into small cubes.
5. In a bowl, combine the light mayonnaise, Greek yogurt, salt, and pepper; mix well to form the dressing.
6. Add the poached chicken cubes, grapes, apple cubes, and chopped celery to the dressing and chill in the refrigerator until ready to serve.
7. Just before serving, stir in the pecans (or walnuts) and serve the mixture over the mixed baby greens.