This chicken salad is delicious over baby greens or on sandwiches made with a seeded whole wheat bread. Tarragon has such a fresh, light flavor while the grapes bring a touch of sweetness. I added walnuts and celery for a little crunch!
1 Pound boneless, skinless chicken breasts
1/2 cup 10% plain Nounos low-fat or whole milk yogurt
1 tablespoon fresh chopped tarragon
1/4 cup diced celery
1/4 cup grapes, cut in half
3 tablespoons walnuts, chopped
1/4 teaspoon salt
1) Preheat oven to 350 degrees Fahrenheit.
2) Lightly rub chicken breasts with olive oil and place on a roasting pan. Bake in the oven at 350 degrees Fahrenheit for about 25 minutes or until cooked through, depending on thickness. Remove and set aside to cool.
3) When chicken has cooled, shred breasts using a fork or clean hands. Place in a bowl.
4) Add other ingredients and mix until combined evenly. Serve on sandwiches, salads, crackers, or in wraps.