Greek Yogurt Chicken Salad with Grapes & Pecans

• 1- 1/4 pound Boneless, Skinless Chicken Breasts
• 2 stalks Celery, Large Dice
• 23 cups Red Seedless Grapes, Sliced
• 1/2 cups Pecans, Very Roughly Chopped
• 2- 1/2 ounces, weight Greek Yogurt
• 2 Tablespoons Light Mayonnaise
• 2 Tablespoons Tarragon Vinegar
• Salt And Pepper, to taste

1. To cook chicken, bring a large pot of salted water to a boil and add chicken.
2. Reduce heat until the water is just simmering, and cook for about 15 minutes or until done and no longer pink.
3. Remove from heat, drain and let chicken cool.
4. Add celery, grapes, pecans, Greek yogurt, mayonnaise and tarragon vinegar into a large bowl.
5. Shred chicken, add to bowl, and mix well.
6. Season with salt and pepper.

chicken breasts, stalks celery, red, pecans, yogurt, light mayonnaise, tarragon vinegar, salt

Taken from tastykitchen.com/recipes/main-courses/greek-yogurt-chicken-salad-with-grapes-pecans/ (may not work)