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Creamy Chicken Salad

Photo: John Autry; Styling: Leigh Ann Ross
Hands-on time 24 mins
Total time 2 hrs, 19 mins
Yield 6 servings (serving size: about 1 cup chicken salad and 1 cup salad greens)
Poaching the chicken keeps it moist and succulent, so you'll need less dressing to bind the chicken salad.

Ingredients

  • 2 pounds skinless, boneless chicken breast halves
  • 1/2 cup light mayonnaise
  • 1/2 cup plain fat-free Greek yogurt
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon white wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon honey
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/3 cup chopped celery
  • 1/3 cup sweetened dried cranberries
  • 7 tablespoons (about 2 ounces) coarsely chopped smoked almonds
  • 6 cups mixed salad greens

Nutrition Information

  • calories 339
  • fat 13.6 g
  • satfat 1.9 g
  • monofat 5.1 g
  • polyfat 5.1 g
  • protein 39.5 g
  • carbohydrate 14.6 g
  • fiber 2.8 g
  • cholesterol 95 mg
  • iron 2 mg
  • sodium 525 mg
  • calcium 54 mg

How to Make It

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

  2. 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.

  3. 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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.