MAYO-FREE CHICKEN SALAD

Mayo-Free Chicken Salad image

Provided by Martha Stewart

Number Of Ingredients 15

1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 pound boneless skinless chicken breasts (2 small whole breasts)
3/4 cup plain nonfat yogurt
1 tablespoon Dijon mustard
2 tablespoons freshly chopped chives
1 tablespoon freshly chopped tarragon
1 Granny Smith apple
Juice of 1/2 lemon
1 cup finely diced fennel
1/2 cup finely diced celery
2 cups red seedless grapes, cut in half
6 slices pumpernickel bread
1 bunch watercress, tough stems removed
Olive-oil, cooking spray

Steps:

Combine salt and pepper in a bowl. Heat a large saute pan over medium-high heat. Coat with cooking spray. Sprinkle chicken with some of the salt mixture; place in saute pan. Reduce heat to medium; cover. Cook until chicken is cooked through, about 12 minutes (flip halfway through cooking time). Remove from pan; set aside.
In a bowl, combine yogurt, mustard, chives, tarragon, and remaining salt mixture. Core the apple, and cut into 1/4-inch dice. Place in a medium bowl with lemon juice, and toss to combine. Add fennel, celery, and grapes. Cut reserved chicken into 1/2-inch pieces. Add to salad with yogurt dressing; stir to combine. Serve on pumpernickel bread, open-faced, with watercress.

Nutrition Facts : Calories 238 g, Cholesterol 59 g, Fat 4 g, Fiber 681 g, Protein 27 g, Sodium 681 g