Light Chicken Salad

Light Chicken Salad

Ingredients

Serves 6

2 boneless chicken breasts

1 vegetable bouillon

½ medium onion (divide into ¼ + ¼)

3 tablespoon fresh parsley, chopped

3 celery stalks, chopped

1 container / 7 oz / 200 gr 2% Greek yogurt

1 tablespoon Light Mayonnaise

1 tablespoon white vinegar

½ teaspoon fine grain sea salt

pepper to taste

¼ cup dried cranberries

Directions

In a medium saucepan, place chicken breasts, 1 celery stalk cut into big pieces, ¼ onion, parsley and cover with water. Add bouillon, bring to a boil, lower to simmer and cook covered for 20 minutes, or until chicken is cooked through.

Remove chicken, let cool, and cut into small bites*.

In a small bowl mix the Greek yogurt, light mayo, vinegar and parsley. Set aside.

Finely chop the remaining ¼ onion and celery.

Toss all ingredients together in a large bowl. Adjust with salt and pepper to taste. Top with dried cranberries and serve.

*Please, do not throw away all that good tasting vegetable broth you just made. Skim it from the excess fat and make yourself a hearty soup.