Ingredients
For the Chicken:
- 1 pound chicken breast quartered
- 2 1/2 cups reduced-sodium chicken broth
- 2 cups water
- 2 bay leaves
For the Greek Yogurt Dressing:
- 1/2 cup plain Greek nonfat yogurt
- 1/2 cup fresh basil packed and roughly chopped
- 1 tablespoons garlic minced
- 1 tablespoons fresh lemon juice
- 1/2 cup artichoke hearts packed in water and roughly chopped (about 6 hearts)
- 1/2 teaspoon salt
- Black pepper to taste
For the Salad:
- 1/2 cup sun-dried tomatoes lightly packed in olive oil with herbs, minced
- 2 tablespoons pine nuts
- 1/4 cup red onion minced
- 2 teaspoons Italian seasoning
- 1/2 cup artichoke hearts finely chopped
Instructions
- Place the chicken breast in a large pot and cover with the chicken broth, water, and bay leaves. The chicken should be covered by about 1 inch of liquid.
- Turn the pan to medium high-heat until it just begins to simmer and bubbles form along the outside of the chicken. Once simmering, turn the heat down to medium and cook until the chicken is no longer pink inside and comes to 165 degrees Fahrenheit, about 12-15 minutes. Transfer to a bowl and add a little bit of cooking liquid to the chicken to keep it moist while it cools.
- While the chicken cools, combine the Greek yogurt, basil, garlic, lemon juice, ½ cup artichoke hearts, salt, and pepper in a small food processor (mine is 3 cups), Blend until smooth and creamy, scraping down the sides as necessary. Set aside.
- Place the cooled chicken on a cutting board and shred with 2 forks. You should have about 1 1/2 cups of shredded chicken. Toss it into a large bowl.
- Scrape in the yogurt mixture along with the minced sun-dried tomatoes, pine nuts, red onions, and Italian seasoning. Finely chop the remaining artichokes and add them in as well. Stir until well combined and adjust salt and pepper to taste.
- DEVOUR!
