New Waldorf Chicken Salad

Directions

1. In large shallow saucepan, pour in water to depth of 2 inches; Heat over medium heat until simmering (small bubbles form but do not break surface of water).
2. Add chicken to pan in single layer, meaty side down; cook for 15 to 20 minutes or until no longer pink inside. Using tongs, transfer chicken to plate; let cool in refrigerator for about 1 hour or until chilled. [Chicken can be covered and stored for up to 4 hours.]
3. Dressing: in small bowl, whisk together yogurt, mayonnaise, parsley, lemon juice, mustard and pepper. (Dressing can be covered and refrigerated for up to 8 hours.]
4. Meanwhile, thinly slice onions and celery. Pull off skin from chicken. Pressing small paring knife against bone, cut off each breast to remove in 1 piece. Cut lengthwise into ½-inch wide strips; cut crosswise into ½- inch cubes.
5. One apple at a time, slice off 1 side close to core; repeat 3 more times. Layer each piece cut side down; cut in half horizontally. Holding layers together, cut into ½-inch wide strips; cut crosswise into ½-inch cubes.
6. In large bowl, combine chicken, green onions, celery, apples and pecans. Add dressing and stir gently to coat well. Variations: New Classic Chicken Salad: Replace apples with 1 carrot and half a sweet red pepper, chopped; omit pecans. Dressing: Replace parsley with 3 tablespoons chopped fresh basil; omit lemon juice. Curried Chicken Salad: Omit apples and pecans. Add half a sweet red pepper, chopped, and ¼ cup currants; sprinkle salad with ¼ cup toasted sliced almonds. Dressing: Omit parsley and mustard. Add 3 tablespoons chopped fresh coriander, ¾ teaspoons curry powder, ¼ teaspoons each ground cumin and ginger, and a pinch of salt.