CHICKEN PASTA SALAD WITH GRAPES RECIPES

Steps:

• Rinse chicken thoroughly and place in a large pot of water. Turn on the heat and bring to a boil.  Reduce heat and simmer until chicken is done (about 45 minutes to an hour). When you are ready, remove the chicken from the pot and place on a plate. With your fingers or a fork, pull all of the meat off the bones, chop into bite-sized chunks and set aside. Chop all of your fruits and veggies and place them in a bowl with the chicken. In another bowl mix mayonnaise, yogurt (or sour cream), lemon juice, brown sugar and salt and pepper to taste.  Add the dill (or oregano or cilantro…whatever makes your skirt fly up) and if you’re feeling a bit brazen throw in a dash of cayenne pepper! When the dressing tastes just right (you must taste test for appropriate saltiness especially), pour it over the chicken/veggie/fruit mixture and stir gently until everything is thoroughly mixed. Stir in the almonds. If you are feeling naughty, add a sprinkling of bacon bits. Allow the salad to chill for several hours (or even overnight). Serve on a bed of lettuce or in a sandwich or heck, eat it straight out of the bowl with a serving spoon. Try it soon—you’ll love it!

Steps:

• To poach chicken breast: Cover chicken breast in broth in a small pot, add water if it doesn't cover the chicken.
• Add salt and pepper, a piece of celery and it's leaves (you could add herbs like parsley, garlic, onion, or whatever you want) and bring to a boil.
• Reduce to a simmer and cook 5 minutes.
• Remove from heat, cover tight and let it sit for 15-20 minutes or until thickest part of the breast registers 160 degrees. Chicken will be cooked through.
• Drain, let it cool and cut into small cubes.
• Combine mayo, yogurt, salt, pepper and mix well.
• Add chicken, grapes, apples, celery, and let it chill in the refrigerator until you are ready to eat it.
• Mix in pecans right before serving.
• Serve over baby greens.