Creamy Chicken Salad

• 2 pounds skinless, boneless chicken breast halves
• 1/2 cup light mayonnaise
• 1/2 cup plain fat-free Greek yogurt
• 1 tablespoon fresh lemon juice
• 1 tablespoon white wine vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon honey
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/3 cup chopped celery
• 1/3 cup sweetened dried cranberries
• 7 tablespoons (about 2 ounces) coarsely chopped smoked almonds
• 6 cups mixed salad greens

1. Fill a Dutch oven two-thirds full of water; bring to a boil.
2. Wrap each chicken breast half completely and tightly in heavy-duty plastic wrap. Add the chicken to boiling water. Cover and simmer for 20 minutes or until a thermometer registers 165u0b0. Remove from pan, and let stand for 5 minutes. Unwrap chicken and shred; refrigerate for 30 minutes or until cold.
3. Combine mayonnaise and the next 7 ingredients (through black pepper) in a large bowl, stirring with a whisk until combined. Add chicken, 1/3 cup celery, cranberries, and almonds; toss well to coat. Cover and refrigerate for 1 hour. Serve over salad greens.
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skinless, light mayonnaise, yogurt, lemon juice, white wine vinegar, mustard, honey, kosher salt, freshly ground black pepper, celery, cranberries, almonds, mixed salad greens

Taken from www.myrecipes.com/recipe/creamy-chicken-salad (may not work)