Lemon-Thyme Chicken Salad

3 Bibb lettuce leaves
1 cup Lemon-Thyme Chicken Salad
1 celery stalk, cut into 4 pieces
4 Peppadew peppers stuffed with 1 oz. goat cheese and sprinkled with thyme
2/3 cup cantaloupe cubes or slices

ingredients

• 4 cups water
• 2 bay leaves
• 9 ounces skinless, boneless chicken breast
• 1/4 cup plain 2% reduced-fat Greek yogurt
• 1 tablespoon olive oil
• 1 1/2 teaspoons fresh thyme leaves
• 1 teaspoon grated lemon rind
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 tablespoons slivered red onion

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Nutritional Information 

How to Make It

Step 1

Bring 4 cups water and bay leaves to a simmer in a saucepan. Add chicken; simmer 15 minutes or until done. Drain; discard bay leaves. Cool chicken slightly; shred.

Step 2

Combine yogurt, oil, thyme, rind, salt, and pepper in a medium bowl, stirring with a whisk. Add chicken and onion; toss well to combine.