1 1/2 pounds free range organic  chicken tenders

5 cups water

1 3/4 cups reduced-sodium chicken broth

1/3 cup plain yogurt

1/3 cup mayonnaise

1 tablespoon Dijon mustard

1 cup seedless grapes, halved crosswise

1 cup coarsely chopped walnuts (3 ounces)        

3 tablespoons drained capers, chopped



Toss chicken with 2 teaspoons salt.

Bring water and broth to a boil in a large saucepan, then add chicken and cook at a bare simmer, uncovered, stirring occasionally, until just cooked through, about 5 minutes.

Drain and cool, then tear into 1-inch chunks.

Meanwhile, stir together yogurt, mayonnaise, and mustard.

Stir chicken and remaining ingredients into dressing with salt and pepper to taste.


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