Chicken Waldorf Salad

7 oz (1 breast) poached chicken breast
2 cups fat free chicken broth
1 medium apple, peeled and cut into small cubes (I used Granny Smith)
1 cup red seedless grapes, cut in half (if watching your carbs, omit the grapes)
1/2 cup chopped celery
1/4 cup light olive oil made mayonnaise (can decrease this and increase yogurt depending on taste)
2 tbsp fat free Greek yogurt
salt and pepper
2 tbsp chopped pecans or walnuts
6 cups mixed baby greens

Directions:

Cover chicken breast in broth in a small pot, add water if it doesn’t cover the chicken. Add salt and pepper, a piece of celery and it’s leaves (you could add herbs like parsley, garlic, onion, or whatever you want) and bring to a boil. Reduce to a simmer and cook 5 minutes. Remove from heat, cover tight and let it sit for 15-20 minutes or until thickest part of the breast registers 160 degrees. Chicken will be cooked through. Let it cool and cut into small cubes.

Combine mayo, yogurt, salt, pepper and mix well. Add chicken, grapes, apples, celery, and let it chill in the refrigerator until you are ready. Mix in pecans right before serving. Serve over baby greens.

Nutrition:

Calories: 223.2
Fat: 9.8g
Protein: 18.6g
Carb: 21.4g
Fiber: 3.2

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