Chicken & Fruit Salad

This is another chicken salad I made this week and I’m kind of digging it! Take the time to brine the chicken the night before and take the time to grill it up right!

Place 4 pounds of boneless, skinless chicken breast into a ziplock bag with the following ingredients:

• 2 cans hard apple cider
• 1/4 cup kosher salt
• 1 tsp stevia
• 1 tsp allspice
• 1 tsp dried thyme
• 1 tsp sage

The salt and the alcohol in the hard cider will brine the chicken and give you a super flavorful, moist meat. Place the bag in the fridge overnight.

Heat your grill up to 375F and grill each side for 4 minutes over direct heat.  Then turn off the direct heat burners and leave chicken in a closed grill for 10 minutes.  Check the internal temperature of the chicken to make sure it’s reach 160F.  Remove and allow to rest for 10 minutes before chopping.  Now add the rest! Serve on SaraLee Delightful toast or a toasted English muffin.

• 1/4 cup light mayonnaise
• 1/4 cup nonfat plain greek yogurt
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp pepper
• 1 tsp dried thyme
• 1 tsp dried parsley
• 1 apple, cored and chopped
• 1 pear, cored and chopped
• 30 grapes, halved

This will make 12 cups of chicken salad.  2 WW Freestyle Points per cup.