Instructions

• Place the 7 oz poached chicken breast in a small pot and pour in 2 cups low-sodium chicken broth so the breast is mostly covered (use a pot size that allows this). Season the broth with kosher salt and pepper to taste.
• Bring the broth to a gentle boil over medium-high heat, then reduce the heat to maintain a simmer.
• Simmer the chicken for 5 minutes.
• Remove the pot from heat, cover tightly, and let the chicken sit in the hot broth for 15–20 minutes, or until the thickest part of the breast registers 160°F on an instant-read thermometer.
• Drain the chicken, let it cool until it is easy to handle, then cut it into small cubes.
• While the chicken cools, prepare the produce: peel and cut 1 medium apple into small cubes; cut 1 cup red seedless grapes in half; chop 1/2 cup celery.
• In a medium bowl, combine 1/4 cup light Hellmann's mayonnaise, 2 tbsp 0% Greek yogurt, and kosher salt and pepper to taste. Mix until smooth to make the dressing.
• Add the cubed chicken, halved grapes, cubed apple, and chopped celery to the dressing. Stir gently until everything is evenly coated.
• Chill the salad in the refrigerator until you are ready to eat.
• Just before serving, stir in 2 tbsp pecans or walnuts.
• Serve the chicken salad over 6 cups mixed baby greens (such as spinach and arugula).