Two boneless and skinless chicken breasts
Three cloves of garlic
One small onion
One head of celery
Two tablespoons of mustard
Two tablespoons of natural yogurt light
Salt and black pepper
Two tablespoons of chopped walnuts
Two boneless and skinless chicken breasts
Three cloves of garlic
One small onion
One head of celery
Two tablespoons of mustard
Two tablespoons of natural yogurt light
Salt and black pepper
Two tablespoons of chopped walnuts
Cook two boneless and skinless chicken breasts in a large skillet with 1/4 inch of water for 12 to 15 minutes
While that's cooking, finely chop three cloves of garlic, one small onion, and one head of celery
In a large bowl, combine the vegetables with two tablespoons of mustard and two tablespoons of natural yogurt light
Add some salt and black pepper, and two tablespoons of chopped walnuts
Once the chicken is cooked, let it cool, then dice it
Add it to the vegetable mixture and stir well
If you want to take it up a notch, cut 10 to 15 Italian grapes in half, remove the seeds, and add them to the mix.
