Eat with Anything Chicken Salad

I love chicken salad. But I must be honest, the stuff you buy at the store freaks me out. Have you ever read all of those ingredients. I can't even pronounce most of that list. Not to mention the mayo. Ew. I definitely believe making my own is the way to go.

And, hence the name, you can eat it with pretty much anything and it is delicious! With some celery and carrots, on a bed of greens, smack between two slice of bread, or my personal favorite--on pretzel thins. The sweetness of the fruit in the salad with the saltiness and crunchiness of the pretzel is oh, so good. I know you want some. Now.

4-5 chicken boneless, skinless chicken tenders
2 cups chicken broth
1 apple, peeled, cored, and diced
1 cup red grapes, cut in half---or you could use raisins
1/2 cup celery, chopped into small bits
1/2 cup plain, fat-free yogurt
3 tbsp pecans
salt and pepper

To poach chicken tenders in the chicken broth (you may have to add some water to completely cover the chicken), put liquid and chicken in a pot and bring to a rolling boil. Reduce to low and simmer for 5 minutes. Cover and simmer for 5-10 more minutes, or until chicken is cooked.

Cut chicken into cubes, and throw everything in a bowl. Mix. Voila.