Pecan Grape Chicken Salad - cooking recipe

Ingredients

3 lb. boneless, skinless chicken breasts
1 chicken flavor bouillon cube
1 1/2 c. light (33% less fat) sour cream
1 1/2 c. reduced calorie, no cholesterol mayonnaise
2 large stalks celery, diced
1 lb. seedless green grapes
1 1/2 c. pecan halves
1 c. chopped fresh dill
3/4 tsp. salt
3/4 tsp. black pepper
2 bunches watercress or mixed salad greens
dill sprigs (optional garnish)

Preparation

Preheat oven to 350\u00b0.
Arrange chicken in single layer in large shallow baking dish.
Dissolve bouillon in 3 cups boiling water; pour enough bouillon mixture into dish to cover chicken. Lay a sheet of foil or parchment over chicken.
Bake chicken for 30 to 40 minutes or until just cooked through.
Let chicken cool in poaching liquid, then shred into bite-size pieces.
Discard liquid.