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Submitted by: Teri Bottoms from Cantonment, FL
Originally shared on the web 03/08/2011

3 to 4 boneless, skinless chicken breasts
2 stalks celery, chopped and divided
1 carrot, sliced
1/4 c. roasted mixed nuts, chopped
1/2 apple, cored, peeled and chopped
10 seedless grapes, halved
8-oz. carton pineapple yogurt

Boil chicken breasts with one stalk celery and carrot until juices run clear when chicken is pierced. Discard celery and carrot; chop chicken and set aside. Mix together remaining celery, nuts and apple; carefully add grapes and toss. Combine chicken and yogurt together in a separate mixing bowl; add nut mixture. Makes 6 to 8 servings.