Creamy Chicken Salad

Ingredients

• 2 ounces almonds smoked coarsely chopped
• 0.5 teaspoon pepper black freshly ground
• 0.3 cup celery chopped
• 1 tablespoon dijon mustard 
• 0.5 cup greek yogurt plain fat-free
• 1 teaspoon honey 
• 0.5 teaspoon kosher salt 
• 1 tablespoon juice of lemon fresh
• 0.5 cup mayonnaise light
• 6 cups the salad mixed
• 2 pounds chicken breast halves boneless skinless
• 0.3 cup cranberries dried sweetened
• 1 tablespoon citrus champagne vinegar 

Equipment

• bowl
• frying pan
• whisk
• plastic wrap
• kitchen thermometer
• dutch oven

Directions

1. Fill a Dutch oven two-thirds full of water; bring to a boil.
2. Wrap each chicken breast half completely and tightly in heavy-duty plastic wrap.
3. Add the chicken to boiling water. Cover and simmer for 20 minutes or until a thermometer registers 16
4. Remove from pan, and let stand for 5 minutes. Unwrap chicken and shred; refrigerate for 30 minutes or until cold.
5. Combine mayonnaise and the next 7 ingredients (through black pepper) in a large bowl, stirring with a whisk until combined.
6. Add chicken, 1/3 cup celery, cranberries, and almonds; toss well to coat. Cover and refrigerate for 1 hour.
7. Serve over salad greens.