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Hands-on Time: 15 minutes
Total Time: 30 minutes
1 1/4 lb boneless, skinless chicken breast
1/4 tsp sea salt
1 to 1 1/2 heads Boston lettuce, chopped
6 dried unsweetened apricots, chopped
1/4 cup diced red onion
1/4 cup seeded and diced tomato
2 tbsp sliced unsalted almonds
1/2 tsp paprika
1 clove garlic, crushed
1/2 cup plain Greek yogurt
1/3 cup crumbled feta cheese
4 tsp fresh lemon juice
1 tsp minced fresh cilantro leaves
1/4 tsp fresh ground black pepper
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In a medium pot on medium-high, add chicken and enough water to cover by 1 inch; add salt to water. Bring to a boil, reduce heat to low and cover. Simmer for 10 minutes or until chicken is cooked to an internal temperature of 165°F. Drain water and set chicken aside to cool.
Meanwhile, in a medium bowl, combine all dressing ingredients.
Shred chicken into bite-size pieces and place in a large bowl; add lettuce, apricots, onion, tomato and almonds. Pour dressing over chicken mixture and stir until well coated. Sprinkle with paprika. TIP: If following our Meal Plan, refrigerate 1 serving as leftovers. (If desired, set aside salad and dressing portion and toss before serving.)
Nutrients per serving (1/4 of salad): calories: 293, total fat: 10 g, sat. fat: 5 g, monounsaturated fat: 3 g, polyunsaturated fat: 1 g, carbs: 12 g, fiber: 2 g, sugars: 6 g, protein: 37 g, sodium: 224 mg, cholesterol: 100 mg
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