Bella Cucina Light Chicken Salad Knock Off

                                                                                                      

The Dressing:
1/4 cup light mayonnaise
1/4 cup fat free Greek yogurt

2 tsp cider vinegar
2 1/2 tsp honey
1 tsp poppy seeds
salt and pepper to taste

The Salad
1 lb boneless, skinless chicken breasts
1/4 cup chopped pecans
1 cup red seedless grapes
1 stalk celery, thinly sliced

Directions

Combine the dressing ingredients and store in the refrigerator until ready to use. Can be made up to 2 days in advance.

Bake the chicken breasts in a foil-covered pan with 1/2 cup water until cooked through - about 25 minutes at 375. Chill thoroughly, then chop into bite sized pieces. Combine with other salad ingredients and dressing.