Skinny Chicken Salad - February 2016

Ingredients-

• 1½ lbs boneless, skinless chicken breasts
• 2 cups Pacific® Organic Low-Sodium Chicken Broth
• 1 dried bay leaf
• 1 cup red seedless grapes, cut in half lengthwise (20 grapes)
• ½ cup unsalted, raw pecans, coarsely chopped (34 pecans)
• 1 cup celery, diced (about 3 stalks)
• ½ cup plain, nonfat Greek yogurt
• ¼ cup light mayonnaise
• 2 Tbsp apple cider vinegar
• 2 Tbsp honey
• ½ tsp salt
• ¼ tsp black pepper

• In a medium stockpot, bring the chicken broth to a boil. Add the bay leaf and chicken, then bring back up to a boil.
• Reduce the heat to medium-low and simmer covered for 15 minutes, flipping over at the halfway mark. The internal temperature should read 165º F.
• Discard the bay leaves and reserve the chicken on a plate until cool enough to touch, then shred and set aside.
• While the chicken is cooling, prepare the dressing in a large mixing bowl by whisking together the yogurt, mayonnaise, vinegar, honey, 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.
• Chill before serving.