Grape and Pecan Chicken Salad Sandwiches

Poached chicken

• 1½ lb boneless skinless chicken breasts680 g boneless skinless chicken breasts
• 6 cups cold water, enough to cover by 1 inch1420 ml cold water, enough to cover by 1 inch
• 1 tsp kosher salt1 tsp kosher salt
• 2 bay leaves2 bay leaves

Dressing

• ⅔ cup nonfat plain Greek yogurt150 g nonfat plain Greek yogurt
• 2 tbsp light mayonnaise30 g light mayonnaise
• 1 tbsp Dijon mustard1 tbsp Dijon mustard
• 1 tbsp fresh lemon juice1 tbsp fresh lemon juice
• 1 tsp honey1 tsp honey
• ¾ tsp kosher salt¾ tsp kosher salt
• ½ tsp black pepper½ tsp black pepper
• 2 tbsp finely chopped fresh chives2 tbsp finely chopped fresh chives

Mix-ins

• 1 cup red grapes, halved150 g red grapes, halved
• 2 stalks celery, diced2 stalks celery, diced
• ⅓ cup pecans, toasted and roughly chopped36 g pecans, toasted and roughly chopped
• 2 tbsp finely diced red onion20 g finely diced red onion

To serve

• 8 slices whole-wheat bread, toasted8 slices whole-wheat bread, toasted
• 8 butter lettuce leaves8 butter lettuce leaves