Classic Chicken Salad with Greek Yogurt

• 98
  1 1/2 lb boneless skinless chicken breasts, halved horizontally into cutlets

  Chicken Breast98$24.00Buy from Leipers Creek Farm
• 4 cups water
• 1 tsp fine sea salt, divided
• 92
  1 cup plain Greek yogurt

  Sweet Grass Dairy Greek Yogurt92$7.50Buy from Sycamore Valley Farms
• 89
  1 tbsp Dijon mustard

  GLOBAL ORGANICS Organic Dijon Mustard Strong 200g89$6.00Buy from Australian Organic Products
• 91
  1/2 tsp garlic powder

  Simply Organic Single Origin Californian Garlic Powder91$13.95Buy from MadeinUSAForever
• 1/4 tsp freshly cracked black pepper
• 87
  1 Honeycrisp apple, cored and finely diced

  Wegmans Organic Honeycrisp Apples Bagged Family Pack87$12.64Buy from Fresh2Home Grocery Delivery
• 92
  1/2 cup raw walnuts, roughly chopped

  Walnuts - Raw - Heirloom - Organic92$28.59Buy from Z Natural Foods

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1. 1

   Pour the water into a wide skillet or medium saucepan, stir in 1/2 teaspoon of salt, and bring to a gentle boil over medium-high heat (about 3 minutes).

2. 2

   Add the halved chicken breasts in a single layer, reduce the heat to low, cover the pan, and poach gently for 8 to 9 minutes until the meat is cooked through and registers 165°F at the thickest part.

3. 3

   While the chicken poaches, combine the plain Greek yogurt, Dijon mustard, garlic powder, the remaining 1/2 teaspoon of salt, and the black pepper in a large mixing bowl; whisk until completely smooth.

4. 4

   Transfer the poached chicken breasts to a cutting board, let rest for 2 minutes, then shred into bite-sized strands using two forks.

5. 5

   Add the warm shredded chicken, diced Honeycrisp apple, and chopped walnuts directly to the bowl with the yogurt dressing.

6. 6

   Gently toss all ingredients together until evenly coated, then serve immediately or chill before serving.