Nutrition per serving may change if servings are adjusted.
8 ounces chicken breast tenderloins
½ cup finely chopped celery
½ cup plain fat-free Greek yogurt
3 tablespoons dried cranberries
1 tablespoon roasted and salted pistachio nuts, chopped
½ teaspoon snipped fresh thyme
¼ teaspoon kosher salt
3 cups mixed spring salad greens
2 teaspoons olive oil
2 teaspoons red wine vinegar or cider vinegar
Cracked black pepper
In a medium saucepan combine chicken and enough water to cover. Bring to boiling; reduce heat. Simmer, covered, 5 minutes or until chicken is done (165°F); drain. Shred chicken using two forks.
In a medium bowl combine chicken and the next six ingredients (through salt). In another medium bowl toss together greens, oil, and vinegar. Serve greens topped with chicken mixture. If desired, sprinkle with pepper and additional thyme.