Chicken Crunch Salad

Serves 4 (makes 4 cups)

For the Poached Chicken:

1 pound boneless skinless chicken breasts

2 ribs celery, divided

Juice of 1 lemon

10 peppercorns

2 teaspoons kosher salt

For the dressing:

2 tablespoons mayonnaise

2 tablespoons nonfat Greek yogurt

Zest and juice of 1 lemon

1 tablespoon whole grain mustard

1 tablespoon Dijon mustard

½ teaspoon kosher salt

¼ teaspoon freshly cracked black pepper

For Assembly:

2 ribs celery, chopped

¼ cup smoked almonds, chopped

¼ cup dried cranberries, chopped

¼ cup golden raisins, chopped

1 medium shallot, minced

Make the poached chicken. In a high-sided skillet or saucepan, combine the chicken, celery, lemon juice, peppercorns and salt. Add enough cold water to cover the chicken. Bring to a simmer and cook until the chicken is cooked through, for 15 to 20 minutes. Remove the chicken from the poaching liquid and set aside to cool; discard the liquid. Chop the chicken into ½” cubes.

Make the dressing. In a medium sized bowl, whisk the mayonnaise, yogurt, lemon zest and juice, whole grain mustard, Dijon, salt and pepper until well combined.

Assemble the salad. In a large bowl, toss the chicken, celery, almonds, cranberries, raisins, shallots and dressing until well combined. Serve immediately or refrigerate for up to 3 days.