Recipes from Pilgrim's Kitchen

• 1 lb. boneless, skinless chicken breasts or thighs
• 1 crisp red apple (such as Harrelson or Braeburn)
• 1 crisp green apple (such as Granny Smith)
• 3/4 cup chopped celery
• 2 6 oz. cartons fat-free orange or vanilla yogurt
• 1/2 cup fat-free mayonnaise
• 1/4 cup walnuts
• 4 cups shredded lettuce

In large skillet, combine chicken and 3/4 cup water. Bring to a boil. Cover; reduce heat to medium. Cook 8 to 12 minutes or until internal juices run clear. Drain; set aside to cool slightly. Meanwhile, core apples and cut into bite-sized pieces. Cut chicken into bite-sized pieces. In large bowl, combine chicken and remaining ingredients; mix well.

Serve immediately, or cover and refrigerate until ready to serve. Serve chicken mixture on shredded lettuce. Serve with poppy seed or raspberry muffins, if desired.

Serves 6