Creamy Chicken Salad with Apples and Raisins

Servings: 6 | Serving size: about 1/2 cup

Cooking Time: 30 Minutes | Chilling time: 60 minutes

This recipe can be multiplied and will keep well for 3-4 days.

Ingredients

16 ounces boneless, skinless chicken breast
1 Tbsp. reduced fat mayonnaise
1/2 cup nonfat Greek Yogurt
2 tsp. Dijon mustard
2 Tbsp. apple cider vinegar
1 large stalk celery (small dice)
1/4 cup, chopped pecans
1 medium apple (cored and cut into small dice)
2 Tbsp. raisins
1/4 tsp. salt
black pepper to taste
1 medium cucumber (thinly sliced)
18 leaves Romaine lettuce
18 Wasa bread crackers (or gluten-free Wasa crackers)

Preheat oven to 350°F (180°C).

Spray a medium oven proof sauté pan with cooking spray or add 1 teaspoon of oil and place over medium-high heat.

Add chicken breast and cook until the chicken is golden brown on the bottom.

Turn the chicken, and then place in the oven to finish cooking.

Bake for about 10 minutes, or until a thermometer inserted in the thickest part of the chicken reads 165°F (74°C).

Set aside to cool.

While the chicken is cooling, add the mayonnaise, yogurt, mustard, vinegar, celery, pecans, apple, raisins, salt, and pepper to a large bowl and mix thoroughly.

Dice or shred the cooled chicken breast and add it to the sauce mixture.

Fold together thoroughly.

Chill thoroughly before serving.

To serve place 1/4 cup of chicken salad (per serving) with sliced cucumber and lettuce on top of Wasa crispbread crackers.