Waldorf-Inspired Chicken Salad on Multigrain Bread

In a medium saucepan, place 1 pound of chicken breasts and add 1 cup of chicken broth and 1 bay leaf. Bring to a gentle simmer over medium heat.

Reduce heat to low, cover, and poach the chicken for about 12-15 minutes until the internal temperature reaches 165°F (74°C).

While the chicken cooks, toast 8 slices of multigrain bread until lightly golden, then set aside to cool.

Core and dice 2 Honeycrisp apples into 1/4-inch pieces (leave the skin on for color and nutrients).

Finely dice 3 celery stalks, halve 1/2 cup of red grapes, and roughly chop 1/3 cup of walnuts.

In a large bowl, whisk together 1/3 cup Greek yogurt, 3 tablespoons mayonnaise, 1 tablespoon Dijon mustard, 1 tablespoon lemon juice, 1 teaspoon honey, 1 tablespoon chopped fresh tarragon, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper.

Once the chicken is cooked, transfer to a cutting board and let cool for 5 minutes. Discard the bay leaf and broth (or save for another use).

Dice the cooled chicken into 1/2-inch pieces and add to the bowl with the dressing.

Add the diced apples, celery, grapes, and walnuts to the bowl. Gently fold everything together until well combined.

Taste and adjust seasoning if needed.

To assemble each sandwich, place 1/2 cup of mixed greens on one slice of multigrain bread, top with a generous scoop (about 3/4 cup) of the chicken salad, and cover with another slice of bread.

Cut sandwiches diagonally and serve immediately, or wrap tightly in parchment paper for a packed lunch.