Chicken Salad with basil and apricots

Try this tasty chicken salad; I adapted it from a recipe in this month's Everyday Food Magazine:

3/4 cup nonfat plain Greek yogurt

5 dried Turkish apricots, minced

1 small celery stalk, minced

1/4 of a white onion, minced

1 handful of basic, torn (about 6~8 leaves)

2 small boneless, skinless chicken breasts (about 3/4 pound)

1 clove garlic

1 tbsp white wine vinegar

salt and pepper to taste

First, poach the chicken. Set the breasts in a saucepan with a lid and cover with 1 inch of water. Bring the water to a boil, and let boil for 2 mins. Skim the foam off the top of the water, cover tightly with the lid, and turn off the heat. Allow to stand for 20 mins.

Slice up the chicken roughly and allow to cool slightly. When cool enough to handle, roughly cube (or shred if you like).

Mix the chicken with all the other ingredients in a medium-sized bowl. Add salt and pepper to taste, and chill before using.

This should serve 2.

For the salad only:

349 calories; 3.5g fat; 25.8g cabs (3.7g fiber); 53.1g protein

adding two slices of bread and some leafy greens adds about 175 calories, 1g of fat, 11g carbs (2.5g fiber), and 4g protein.