• 1 lb. Boneless, Skinless Miller Poultry chicken breast or thighs
• 1 crisp, red apple
• 1 crisp, green apple (such as Granny Smith)
• ¾ cup chopped celery
• 2 – 6 oz. vanilla yogurt
• ½ cup fat-free mayonnaise
• ¼ cup walnuts
• 4 cups shredded lettuce
  
  

Directions:

In large skillet, combine chicken and ¾ cup water, salt & pepper as desired, bring to boil. Cover; reduce heat to medium and cook 8 to 12 minutes or until internal juices run clear. Drain; set aside to cool. Meanwhile, while chicken is cooling; core apples and cut into bite-sized pieces. Combine cut apples with celery, yogurt, mayonnaise and walnuts. When chicken is cooled, cut into bite-sized pieces and mix with other ingredients (except lettuce) mixing well.

You may serve immediately or cover and refrigerate until ready to serve. Serve chicken salad mixture on top of shredded lettuce. If desired, goes well with muffins.