4.5/5
(15 Votes)
Ingredients
- rep Time
- 15 15 15 minutes
- Total Time
- 1 1 1 hour
- Yield
- 4 4
- to to Shopping List
- Ingredients
- 2 2 1 boneless, skinless chicken breasts (about 1 pound total)
- 1 1 1 small yellow onion, halved and peeled
- Coarse salt and ground pepper
- 1/4 1/4 1/4 cup chopped toasted walnuts
- 2 2 2 tablespoons golden raisins
- 1 1 1 celery stalk, finely chopped
- 1/2 1/2 1/2 small red onion, finely chopped
- 3 3 3 tablespoons mayonnaise
- 1/4 1/4 1/4 cup nonfat plain Greek yogurt
- 2 2 2 teaspoons chopped fresh tarragon leaves
- Bread and lettuce leaves, for serving
- Directions
- In a large strections
- Shred chicken, then mix with walnuts, raisins, celery, red onion, mayonnaise, yogurt, and tarragon. Make sandwiches with bread and lettuce.
Preparation
Step 1
Directions
In a large strections
raight-sided skillet or pot, cover chicken and onion with water by 1/2 inch; season generously with salt. Bring to a boil over high; cover, reduce heat to medium-low, and cook 5 minutes. Remove skillet from heat and let stand, covered, until chicken is cooked through (an instant-read thermometer should read 160 degrees), 12 to 14 minutes. Remove chicken from water and let cool completely. (To store, refrigerate in an airtight container, up to 3 days.)
Shred chicken, then mix with walnuts, raisins, celery, red onion, mayonnaise, yogurt, and tarragon. Make sandwiches with bread and lettuce.
You'll also love
-
Buffalo Chicken Flatbread Pizzas 4.4/5 (25 Votes) -
Albondigas (Spanish Meatball) Soup 3.9/5 (91 Votes)
You'll also love
-
One Skillet Chicken with Lemon... 4.2/5 (34 Votes) -
Pressure Cooker Honey Dijon Chicken 4.3/5 (31 Votes)