Easy Chicken Salad
1 pound boneless, skinless chicken breasts
1/2 cup vegetable stock
1 small apple, chopped
1/2 cup raw walnuts, chopped
3/4 cup celery, chopped
2 tablespoons mayonnaise
1/4 cup plain, non-fat greek yogurt
salt & pepper to taste
1/2 teaspoon dried dill
1. Heat the vegetable stock in a pan over medium heat and add the chicken (whole breasts work best as they will not dry out). Cover and cook for approximately 15-20 minutes or until chicken is cooked through.
2. Allow chicken to cool and then cut into bite-sized pieces (I prefer mine diced to small pieces).
3. Mix chicken with all remaining ingredients in a bowl. Refrigerating for a few hours is ideal before eating.