2 Servings 10 min Cook
4 Breast, bone and skin removed Chicken Breast
1 Tsp Olive Oil
3/4 Cup Cranberries
1/4 Cup chopped Celery
1 1/3 Oz Nonfat Greek Yogurt
1 Large (3-1/4" dia) Apples
To cook chicken, first pound out chicken breast a bit to the same thickness by carefully using a kitchen mallet or the back of a heavy jar.
Cook in a nonstick pan over medium heat with about a tsp of olive oil, about 4 minutes per side or until cooked through completely without any pink in the middle.
Combine chopped, cooked chicken breast with chopped celery, cranberries, and yogurt.
Slice apples into thin slices and serve with chicken salad.