Creamy Chicken Salad

This recipe from Cooking Light, May 2011, kicks up chicken salad a notch by including goodies like cranberries and almonds.
- Terry

INGREDIENTS

2 lbs skinless, boneless chicken breast halves

1/2 cup light mayonnaise
1/2 cup plain fat-free Greek yogurt
1 Tbsp. fresh lemon juice
1 Tbsp. white wine vinegar
1 Tbsp. Dijon mustard
1 tsp. honey
1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper

1/3 cup chopped celery
1/3 cup sweetened dried cranberries (Craisins)
7 Tbsp. (2 oz.) smoked almonds, coarsely chopped
6 cups mixed salad greens

INSTRUCTIONS

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

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.

Combine mayonnaise and the next 7 ingredients (through the black pepper) in a large bowl, stirring with a whisk until combined. Add chicken, celery, cranberries and almonds; toss well to coat. Cover and refrigerate for an hour. Serve over salad greens. 6 Servings.