New-style Chicken Waldorf Salad

Description
Contributed by Healthy Recipes for Diabetic Friends Y-Group
 * Original recipe
 * Makes 4 servings

Ingredients

 * 1¼ pounds (600 g) boneless, skinless chicken breasts
 * ½ small onion, cut into quarters
 * 5 whole black peppercorns
 * 3 large ribs celery
 * 1 large Granny Smith apple
 * 1 tablespoon (15 ml) fresh lemon juice
 * 2 large heads Belgian endive, leaves separated
 * 2 tablespoons (30 ml) olive oil
 * 1½ tablespoons (22.5 ml) white wine vinegar
 * ½ tablespoon (12.5 ml) balsamic vinegar
 * 1 small shallot, minced
 * ½ teaspoon (2.5 ml) Dijon mustard
 * freshly ground pepper

Directions

 * 1) In a large nonstick skillet, combine chicken, onion, peppercorns and enough cold water to cover.
 * 2) Bring to a simmer over medium heat.
 * 3) Reduce heat to low and simmer until chicken has cooked through, 15 to 18 minutes.
 * 4) Drain and discard onion and peppercorns.
 * 5) Cut chicken breasts crosswise into strips about 1 inch (2.5 cm) wide.
 * 6) Set aside.
 * 7) Remove and discard any strips from the celery.
 * 8) Cut each rib into thirds and julienne.
 * 9) Set aside.
 * 10) Quarter and core the apple, but do not peel.
 * 11) Thinly slice each quarter and place in a large bowl.
 * 12) Sprinkle with lemon juice and set aside.
 * 13) Julienne endive leaves.
 * 14) Add to apple, along with chicken strips and celery.
 * 15) In a small glass measuring cup, whisk together olive oil, vinegars, shallot and mustard.
 * 16) Drizzle over chicken mixture.
 * 17) Toss and arrange on a large serving platter.
 * 18) Sprinkle with pepper to taste.
 * 19) Serve immediately.

Nutritional information
Per serving:
 * 263 calories (30% calories from fat) | 33 g protein | 9 g total fat (1.4 g saturated fat) | 12 g carbohydrates | 3 g dietary fiber | 82 mg cholesterol | 135 mg sodium
 * Diabetic exchanges: 4 very lean protein | 1 carbohydrate (½ fruit, 1 vegetable) | 1 fat