2 pounds skinless, boneless chicken breast halves
several heavy duty plastic wrap or "snack size" Ziploc baggies
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
1/2 cup grape tomatoes, halved
7 tablespoons (about 2 ounces) coarsely chopped smoked almonds
6 cups mixed salad greens
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 or baggie (I used "snack size" Ziploc baggies). 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. Do this part quickly, because as chicken cools it becomes harder to shred.
Combine light 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 tomatoes; toss well to coat. Cover and refrigerate for 1 hour. Toss in smoked almonds and serve over salad greens.
Note: I ate this as a salad, but served it on toasted sour dough bread as a sandwich to Greg, because he loves him some toasty sandwiches! Do whatever suits your hunger and nutritional needs best. Make sure to use the smoked almonds, they "make" this recipe work. Recipe from http://www.cookinglight.com/