CHRISTY JORDAN COOKBOOKS RECIPES

Steps:

• Heat a saucepan over medium heat, add the oil and garlic; sauté until golden, about 1 minute. Add the chicken broth, tomato sauce, chipotle chiles, hot chili powder, cumin and salt and pepper, to taste. Bring to a boil then reduce the heat to low and simmer, uncovered for 7-10 minutes. Set aside until ready to use. Makes 4 cups.

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.