Poached Chicken and Fruit Salad with Mint Dressing

2 boneless, skinless chicken breast(s), filets removed

1 onion(s), small, quartered

1 carrot(s), small, peeled, cut in 2-inch pieces

1 stalk celery, cut in 2-inch pieces

3 sprigs parsley, fresh

4 peppercorns

1/4 cup (60 mL) celery, sliced

1/2 cup (125 mL) seedless grapes

1/2 cup (125 mL) pineapple chunks, well drained

1 1/2 tbsp (25 mL) light mayonnaise

1 pkg low-fat plain yogurt

2 tsp (10 mL) lemon juice

1/2 tsp (2.5 mL) honey

1/8 tsp (0.5 mL) white pepper

1 1/2 tsp (7.5 mL) mint, fresh, minced

1 Put first 6 ingredients in a saucepan. Add just enough water to barely cover chicken breasts.
2 Bring to a boil, then reduce heat and simmer for 30 minutes.
3 Remove chicken breasts and let cool to room temperature.
4 Discard vegetables and liquid.
5 Cut chicken into bite size pieces and put in a bowl. Add celery, grapes and pineapple.
6 Whisk together dressing ingredients and pour over chicken and fruit.
7 Gently toss to mix then refrigerate until needed. Mound salad on lettuce leaves to serve.