Ingredients
2 chicken breasts3 tablespoons Yoplait Greek plain yogurt
1 cup seedless red grapes, halved
1 celery stalk, finely chopped
1 pinch coarse salt
1 pinch freshly ground pepper
4 cups mixed greens (baby spinach and romaine)
2 tablespoons candied pecans (storebought)
DIRECTIONS
Bring a pot of salted water to a boil. Add the chicken and poach until cooked through, 15 minutes. Remove from water and let rest on a cutting board for 5 minutes. Give the chicken a rough chop, put it in a bowl and stick it in the fridge for a few minutes to cool.Bring the bowl out of the fridge, and add the yogurt, grapes, celery and a pinch of salt and pepper. Mix to combine.
Evenly arrange the salad greens among two dinner plates. Top with chicken salad mixture and garnish with candied pecans.
Serve immediately!
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