Pineapple Chicken Salad
|Boneless chicken breast||2 Pound, skinned, all visible fat removed|
|Homemade chicken broth/Commercial low-sodium variety||2 Cup (32 tbs)|
|Dry white wine||2⁄3 Cup (10.67 tbs)|
|Water||1 Cup (16 tbs)|
|Onion||1 Medium, peeled and quartered|
|Thinly sliced celery||1⁄2 Cup (8 tbs)|
|Slivered almonds||3 Ounce (1/2 Cup)|
|Diced fresh pineapple||2 Cup (32 tbs)|
|Thinly sliced green onion tops||1⁄2 Cup (8 tbs)|
|Reduced-calorie mayonnaise||1⁄2 Cup (8 tbs) (Light)|
|Low fat vanilla yogurt||8 Ounce (1 Carton)|
Rinse chicken and pat dry.
Combine chicken broth, wine, water, onion, carrot and celery in a large saucepan over medium-high heat.
Add chicken fillets and cook over medium heat 20 minutes, or until chicken meat springs back when lightly touched.
Remove chicken from broth, cool and cut into small chunks.
Strain broth and discard vegetables.
Cover broth and refrigerate or freeze for future use.
Preheat oven to 350° F.
Toast almonds in a single layer on small baking sheet in oven 3 to 4 minutes.
In a large bowl, combine chicken, almonds, pineapple and green onion tops.
In a small bowl, combine mayonnaise and yogurt, stirring until well blended.
Pour over chicken mixture, mixing to coat all ingredients evenly.
Cover and refrigerate several hours before serving.