2sliceschicken breastsboneless skinless, approximately 8 ounces
3stalkscelerysliced
1largegreen appleor red apple, cored and cubed
2cupschicken stocklow-sodium
2cupswater
¾cupGreek yoghurt
¼cuplight mayo
¼cupred onionthinly sliced and quartered
¾cupwalnutschopped, lightly toasted
2teaspoonsDijon mustardsmooth
2tablespoonslemon juicefresh-squeezed
1pinchcoarse sea saltto taste
1pinchground black pepperto taste
2tablespoonsparsleychopped, fresh
1cupred seedless grapeshalved
8ouncesfresh greensdivided
Instructions
Heat chicken stock and water in a large pot over medium heat until it simmers. Turn heat down to low-medium, add chicken breasts (working in batches if necessary) and poach until tender but no longer pink, about 15 to 20 minutes.
Remove from stock and set aside until cool enough to handle, for about 3 minutes.
While chicken poaches, dice the celery and apples, slice onions, halve grapes and chop parsley while chicken cools. Set aside. Add the apples to lemon juice to prevent browning.
Lightly toast walnuts in a small sauté pan and set.
Once cooled, cut chicken into cubes and set aside.
Mix yoghurt, mayo, Dijon, and salt and pepper together in a small bowl.
In a medium bowl, combine apple, celery, walnuts, onion, grapes, parsley, and chicken.
Pour a small amount of prepared dressing over chicken and celery and apples, stir to coat. Add more dressing to suit your taste.
Spoon chicken mixture on top of prepared plates of salad greens. Serve immediately.