Greek Yogurt Chicken Salad

• 1 pound Chicken Breasts, Boneless And Skinless
• Chicken Broth Or Water, Enough To Cover Chicken In The Pan
• 1/2 cups Nonfat Plain Greek Yogurt
• 2 teaspoons Dijon Mustard
• 1 pinch Garlic Powder, To Taste
• 1 pinch Salt To Taste
• 1/3 cups Craisins (raisins Are Fine, Too)
• 1/2 cups Cashews, Roughly Chopped

1. Start by cooking the chicken breasts. I like boiling them in chicken broth or stock, but feel free to boil in water, too. Boiling the chicken in broth, however, will give it significantly more flavor. Bring the chicken broth/stock to a boil and add the whole chicken breasts. Cook until no pink remains. Depending on the size of the chicken breasts, this could take anywhere from 15 - 20 minutes.
2. While the chicken is boiling, put together your sauce. Whisk together Greek yogurt, Dijon mustard and garlic powder in a medium-sized bowl until well mixed. Add salt and pepper, to taste. Next, stir in dried cranberries or raisins and cashews. If you're worried about the cashews getting too soft, you could add them right before serving!
3. After the chicken is done boiling, remove it from the water/broth. I like to let it rest for about 5 minutes. This ensures that the juice stays in the chicken instead of spilling out when you cut it!
4. Dice up the chicken and mix it into the sauce. You can either serve this immediately, or place in the refrigerator for up to 4 days!

chicken breasts, chicken broth, greek yogurt, dijon mustard, garlic, salt, craisins, cashews

Taken from tastykitchen.com/recipes/salads/greek-yogurt-chicken-salad/ (may not work)