Fill a medium pot with water and add chicken breasts along with a generous pinch of salt and pepper. Place on stove at medium heat and gently poach the chicken breast for 20 minutes or until cooked through and an internal temperature of at least 165°F is reached.
On a cutting board, thinly slice green onions. Remove root from lettuce and gently peel away lettuce leaves. Wash if needed.
Once chicken is cooked, remove from liquid and place in the fridge to cool (if you have extra time this can always be done the day before). Meanwhile, in a large bowl mix Greek yogurt, the juice of 1 lemon, ½ teaspoon of salt, ¼ teaspoon of pepper and green onions. If mixture seems thick add 1-2 tablespoons of cold water.
Heat a dry pan over high heat. Once pan is hot, lower stove to medium heat and add pecans and stir constantly as they cook. Cook until pecans are browned and release a nutty aroma.
Once chicken has cooled, dice into ½-inch cubes and mix with grapes and apples into yogurt mixture. Taste for seasoning and add more pepper if needed. Spoon chicken salad into lettuce leaves and top with toasted pecans and blue cheese crumbles, pick it up and eat like a taco or enjoy it as a salad.
Approximate nutritional values (Per serving):
Calories 320, Fat 13g, Sat. Fat 2.5g, Trans Fat 0g, Cholesterol 80mg, Sodium 460mg, Total Carbohydrate 17g, Fiber 3g, Sugars 12g, Protein 35g
Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.Dietitian Pick, Diabetes Appropriate, Heart Healthy
Peanut free, egg free, soy free, gluten free
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