August 28, 2017
Lunch, Salads, Meat Salad,
Poultry, Chicken, Dairy, Vegetables, Onions, North American, Easy/Beginner Cooking, Quick Meals, Brunch, July 4th, Labor Day, Picnic, Summer, Stove Top, Gluten-Free, Low Carbohydrate, No Eggs, Yogurt, Boneless Pieces more
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"This is out of the September 2017 Cooking Light magazine. You can serve this with Bib lettuce leaves life a wrap or on a bed of lettuce or even between 2 slices of bread..."
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.
Combine yogurt, oil, thyme, rind, salt and pepper in a medium bowl, stirring with a whisk. Add chicken and onion; toss well to combine.
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