Poached Chicken Salad with Cranberries, Pistachios & Garlic Croutons

Directions

1. Preheat the oven to 400°F. Cut the bread into bite-sized pieces, then toss with the minced garlic, olive oil, Italian seasoning, thyme, salt, and pepper; spread on a baking sheet and bake 6–8 minutes, tossing once, until golden. Set croutons aside to cool.
2. Place the chicken in a saucepan and cover with water by about 1 inch. Season with salt and pepper, bring to a boil, then lower the heat and simmer 8–10 minutes until cooked through. Transfer the chicken to a plate to cool, then shred with two forks.
3. Wash and dry the celery, trim, and cut into medium dice. Zest the lemon directly into a medium bowl containing the celery.
4. Roughly chop the pistachios and add them to the celery bowl along with the dried cranberries. Stir in the plain Greek yogurt and the Italian seasoning and thyme, and season lightly with salt if desired. Mix well and set aside.
5. In another bowl, juice the lemon and whisk in the extra virgin olive oil to make a simple dressing.
6. Add the mixed greens and the cooled croutons to the bowl with the dressing; toss to coat.
7. Add the shredded chicken to the yogurt mixture and toss to combine, then fold in the celery mixture.
8. To serve, lay greens on plates and spoon the chicken salad over the top.