Today my Hubby and I enjoyed a delicious poached chicken and grape dish. I was in the mood for a kind of Waldorf salad, but didn’t want to go to the store so I used what I had in the kitchen. Trying to keep it light I used less sour cream and mayonnaise and more Greek yogurt. I love getting little bites of cool, crunchy and sweet all in one. We ate them in little Boston Bibb cups but I think a grainy bread would be great too. We will definitely be having this for lunch tomorrow too! 

Poached Chicken & Grape Salad
3 boneless skinless chicken breasts
6 cups chicken stock + 2 cups water
1 onion, half diced large the other half minced
2 celery stalks, one diced large the other diced small
30 + seedless red grapes, cut into fourths
3/4 cups chopped pecans
1/4 cup plain Greek yogurt
5 Tbs sour cream
3 Tbs mayonnaise
1 Tbs red wine vinegar
1/2 cup stock from poaching liquid
1 tsp salt
1 tsp coarse ground pepper

In a pan with at least two inch sides, place the cold chicken, broth, water and half the large diced onion, celery and salt & pepper. Bring to a simmer over low heat and cook for 25 to 30 minutes covered. Remove the chicken from the broth and cool. Reserve 1/2 cup of the stock, strained. The rest can be used as a broth for another time. Add the remaining ingredients to a bowl and stir. Serve on your favorite greens and eat! Delicious!

Enjoy!

Heidi

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