"Waldorf Style" Chicken Salad

adapted from Skinneytaste

Servings - approx. 3   Serving size -  approx. 1 cup   Points plus per svg - 6 points+

Calories - 229.7,   Total Fat - 11.1g,  Carb. - 13.4g,  Protein - 19.5g,  Fiber - 1.8g  ( these values are for 1 cup chicken salad only)

Chicken meat from one bone-in chicken breast, which has been poached and cooled ( approx 1 1/2 cups shredded meat)*

1/4 cup reduced fat mayonnaise

1 tsp. cider vinegar

1 TBS. nonfat greek yogurt ( you can leave this out if you wish, but it helps the mayo keep from getting watery)

salt and pepper, to taste

1/4 tsp dried tarragon ( optional )

1 cup chopped apple ( I used Honeycrisp)

1/2 cup celery, sliced

2 TBS. dried cranberries

2 TBS. chopped walnuts

1.  In a medium bowl, combine the mayo, vinegar, yogurt, salt and pepper, and tarragon ( if using).  

2.  Add in the chicken, apple, celery, cranberries and walnuts.  

3.  Cover and allow flavors to blend in refrigerator for at least 30 minutes.  

*If you don't happen to have a poached chicken breast just laying around, you can very easily poach one or two for this recipe specifically ( or any recipe that requires cooked chicken breast) .  It's easy.  Take a bone-in ( skinless or skin on, doesn't matter) chicken breast(s) in a med pan and cover with fat free, low sodium chicken broth  ( you could also use water in a pinch ).  Be sure to completely cover the meat with the liquid.    Allow it to come to a boil, and then simmer on med-low heat for approx. 15 - 20 min, or until chicken is done.  Remove chicken and allow to cool to room temp.  Strain the broth back into a container for use another time.  When chicken in cool enough to handle, remove the skin and bone and discard then shred the meat into bite sized pieces using two forks.