- 2 boneless, skinless chicken breasts (about 1 pound total)
- 1 small yellow onion, halved and peeled
- Coarse salt and ground pepper
- 1/4 cup chopped toasted walnuts
- 2 tablespoons golden raisins
- 1 celery stalk, finely chopped
- 1/2 small red onion, finely chopped
- 3 tablespoons mayonnaise
- 1/4 cup nonfat plain Greek yogurt
- 2 teaspoons chopped fresh tarragon leaves
- Bread and lettuce leaves, for serving
- In a large straight-sided skillet or pot, cover chicken and onion with water by 1/2 inch; season generously with salt. Bring to a boil over high; cover, reduce heat to medium-low, and cook 5 minutes. Remove skillet from heat and let stand, covered, until chicken is cooked through (an instant-read thermometer should read 160 degrees), 12 to 14 minutes. Remove chicken from water and let cool completely. (To store, refrigerate in an airtight container, up to 3 days.)
- Shred chicken, then mix with walnuts, raisins, celery, red onion, mayonnaise, yogurt, and tarragon. Make sandwiches with bread and lettuce.
Poached chicken is endlessly versatile. Try it tucked into tacos, stirred into soups, or tossed into salads.