⅓ cup sliced almonds
18 ounces boneless, skinless, chicken breast
½ cup Greek plain low-fat yogurt
½ teaspoon Kosher salt
1 tablespoon fresh leaf oregano
1 tablespoon Dijon mustard
½ cup fresh, diced to ¼-inch celery
¼ cup fresh, chopped, chives
¼ cup seedless raisins
¼ cup dried, sweetened, cranberries
Whole grain English muffin
Toast almonds at 350 degrees for five minutes or until golden brown.
Cook chicken breast at 350 degrees for 20 minutes or until internal temperature reaches 165 degrees. Cool chicken to 41 degrees or below.
Dice chicken and combine with remaining ingredients.
Portion 2 ounces of chicken salad on each English muffin to make a sandwich.