Chicken Waldorf Salad

Recipe courtesy of the National Chicken Council.

Recipe Ingredients:

1 pound chicken breasts or thighs
1 cup Swanson Chicken Broth
1 crisp red apple (such as Harrelson or Braeburn)
1 crisp green apple (such as Granny Smith)
3/4 cup chopped celery
12 ounces fat-free orange or vanilla yogurt
1/2 cup fat-free mayonnaise
1/4 cup walnuts
4 cups shredded lettuce

Cooking Directions:

1. Lightly salt and pepper chicken, if desired.
2. In large skillet, combine chicken and 3/4 cup broth. Bring to a boil. Cover; reduce heat to medium. Cook 12 to 16 minutes or until internal juices run clear. Drain; set aside to cool slightly.
3. Meanwhile, core apples and cut into bite-size pieces. Cut chicken into bite-size pieces. In large bowl, combine chicken and remaining ingredients; mix well.
4. Serve immediately, or cover and refrigerate until ready to serve. Serve chicken mixture on shredded lettuce. Serve with poppy seed or raspberry muffins, if desired.

Makes 6 servings.

Tip: Use precooked chicken, and skip steps 1 and 2 in directions.

Recipe and photograph provided courtesy of the National Chicken Council. Used with permission.