Name: Poached-Chicken-Salad Sandwiches
Prep time: 15 min
Total time: 1 h
Ingredients: 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.)

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Poached-Chicken-Salad Sandwiches

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