HEALTHY BASIC CHICKEN SALAD 2 large chicken breasts, preferably organic 1 carrot, cut in half 1/2 onion, peeled and cut in half again 4 cups low-sodium chicken or vegetable broth scant 1/4 cup mayonnaise scant 1/4 cup 2% plain Greek yogurt 1/2 tsp country Dijon mustard 1 tsp freshly squeezed lemon juice Kosher salt and freshly ground black pepper, to taste Instructions Place chicken breasts, carrot, and onion in a medium saucepan; cover with broth. Bring liquid just to a boil, cover, and reduce heat to low. Poach for 20-25 minutes, or until chicken is firm to the touch. Drain chicken, let cool, and shred using two forks or your fingers. Meanwhile, whisk together the mayo, yogurt, mustard, and lemon juice in a medium bowl. Season to taste with salt and pepper. Fold the shredded chicken into the mayo/yogurt mixture and chill until cold.