Poached Chicken Salad

3 chicken breasts (4oz each), no skin or bone
1/2 cup nonfat Greek Yogurt
1/2 cup Vidalia onions, diced
1/2 cup celery, diced
2 Tbsp dill (more or less to your tasting)
1/2 tsp salt
1/2 tsp pepper

Best way to poach chicken breasts: Use a pan that is deep enough to hold the breasts plus water to barely cover them. Put the water and a dash of salt (optional, not counted in the ingredient list) into the pan. Put the chicken breasts in, and turn on the heat. Heat up until the water is boiling, then turn over the breasts.

Turn off the heat and pull the pan completely off the heat, cover with a tight-fitting lid, and let it rest there, off the heat, for 10-15 minutes depending on how big/thick the chicken breasts are. Poke the center of the breasts - they should be bouncy and slightly yielding, not rock-hard. If they feel too soft, poke a hole in and peek inside - if it’s a bit too pink, put the lid back on and leave for another 5-10 minutes. If the liquid has cooled down too much, take the chicken out, heat up the liquid on its own, add the chicken back to the liquid and put the lid back on for another 5-10 minutes.

You can store the poached chicken breasts in their liquid, well covered in the refrigerator, for about 2-3 days. You can also freeze them, either whole or sliced or shredded up.

Poach the chicken breasts, allow to cool then dice or shred. The best is to pace in something like a Tupperware chopper and chop the mess out of it, then add the onions and celery and continue the chopping! Add all remaining ingredients, mix well and serve over salad, stuffed in celery or on a pita!

Serving Size: 3 1-cup servings