Creamy Chicken Salad

Photo: John Autry; Styling: Leigh Ann Ross
Poaching the chicken keeps it moist and succulent, so you'll need less dressing to bind the chicken salad.

Yield:

6 servings (serving size: about 1 cup chicken salad and 1 cup salad greens)

Recipe from

Recipe Time

Hands-on: 24 Minutes
Total: 2 Hours, 19 Minutes

Nutritional 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

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

Preparation

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.

Note:

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.

Sidney Fry, MS, RD,

May 2011