Ingredients

• 2 pounds skinless, boneless chicken breast halves $

• 1/2 cup light mayonnaise $

• 1/2 cup plain fat-free Greek yogurt $

• 1 tablespoon fresh lemon juice

• 1 tablespoon white wine vinegar

• 1 tablespoon Dijon mustard

• 1 teaspoon honey

• 1/2 teaspoon kosher salt

• 1/2 teaspoon freshly ground black pepper

• 1/3 cup chopped celery

• 1/3 cup sweetened dried cranberries

• 7 tablespoons (about 2 ounces) coarsely chopped smoked almonds

• 6 cups mixed salad greens $

Preparation

    1. Fill a Dutch oven two-thirds full of water; bring to a boil.
    1. Wrap each chicken breast half completely and tightly in heavy-duty plastic wrap. Add the chicken to boiling water. Cover and simmer for 20 minutes or until a thermometer registers 165°. Remove from pan, and let stand for 5 minutes. Unwrap chicken and shred; refrigerate for 30 minutes or until cold.
    1. Combine mayonnaise and the next 7 ingredients (through black pepper) in a large bowl, stirring with a whisk until combined. Add chicken, 1/3 cup celery, cranberries, and almonds; toss well to coat. Cover and refrigerate for 1 hour. Serve over salad greens.