1 free range chicken breast on the bone
1 or 2 peaches
2 celery stalks
1/2 tbl Herbs du Provence
2 tbls of low fat hellmans mayo
2 tbls greek yogurt plain
Into a steamer pot add about 3 inches of water.
Into the water add the 1/2 lemon, and celery stalks.
Put the steamer in the pot with the breast, sprinkle with salt, pepper and herbs du provence.
Cover and cook at medium heat about 20 minutes or so till its tender and done.
Let cool, take meat off bone and chop.
Put in a bowl with mayo/yogurt and chopped fresh tarragon. Slice the peaches and chop the walnuts and mix together and serve.
I used organic tarragon I got at the farm on Sunday and organic peaches too. Very delicious and good for you.
You can also use grapes instead of peaches. I added some chopped roasted golden beets. Whatever is in season. This was peach season. Substitute grapes now.