Add all the ingredients except chicken to a shallow pan with fitting lid and bring to a boil.
Add chicken breasts, bring back to a boil then reduce heat, cover partly and simmer for 12-15 minutes. Flip breasts around and continue cooking for an extra 10-15 minutes, until chicken is cooked all the way through.
Use immediately or chill for later use. Oh, and please, do not toss the cooking liquid! Take a few seconds to drain it and you'll be rewarded with a yummy, super lean and extra tasty chicken stock.
Then, you can make that salad
Add all the ingredients of the dressing to your small food processor or blender and process until nice and smooth. Set aside.
Add chicken, mushrooms, celery, cranberries, cheese, mint and parsley to a medium mixing bowl. Pour vinaigrette overop and mix until well combined.
Arrange baby spinach leaves at the bottom of a serving plate. Top with reserved salad, sprinkle chopped pecans and garnish with sliced apples if desired.
Chicken, Green Apple and Feta Salad https://thehealthyfoodie.com/poached-chicken-green-apple-and-goats-feta-salad/