• 1 pound boneless, chicken breast, poached and cooled
  • 1 cup halved red grapes
  • 1/3 cup chopped pecans, toasted
  • 1/3 cup plain Greek yogurt
  • ¼ cup chopped celery
  • 1 tsp honey
  • 1 tsp apple cider vinegar
  • ¼ tsp salt
  • 1/8 tsp black pepper


  1. Poach the chicken: place chicken in a pot, cover with water and bring to a boil and then reduce to a simmer, cover and cook for 10-14 minutes until chicken is done (Opaque in the middle or 165 degrees)
  2. Shred Chicken into a large bowl (food processor makes this much easier)
  3. In a small bowl stir together the yogurt, celery, honey, vinegar, salt and pepper.
  4. Pour the dressing over the chicken and toss to coat.