Serves 4 (serving size: 2 lettuce leaves and about 1 cup salad)
2 bay leaves
1 1/2 pounds skinless, boneless chicken breast
1/3 cup 2% reduced-fat Greek yogurt
1/4 cup canola mayonnaise
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh tarragon
1/2 teaspoon freshly ground black pepper
3/8 teaspoon kosher salt
3/4 cup Pickled “Hard-Shell” Grains
1/4 cup slivered red onion
8 Bibb lettuce leaves
Est. added sugars 2g
How to Make It
Fill a large skillet about two-thirds full with water; add bay leaves, and bring to a boil. Add chicken to pan; reduce heat and simmer, partially covered, 14 minutes or until chicken is done, turning after 7 minutes. Remove chicken from pan; discard liquid and bay leaves. Cool chicken slightly; shred with 2 forks.
Combine yogurt and next 5 ingredients (through salt) in a large bowl, stirring with a whisk. Add Pickled “Hard-Shell” Grains and onion; toss to coat. Add chicken; toss well to combine. Serve over lettuce leaves.
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