Chicken Salad

2 1/2 pounds chicken pieces
2 cups chicken broth
1 1/2 cups mayonnaise
3/4 cup yogurt
2 tablespoons red wine vinegar
2 teaspoons Dijon mustard
1/4 cup olive oil
Salt and pepper
1/2 red pepper, finely chopped
1/2 green pepper, finely chopped
1 apple, cored and chopped
2 stalks celery, finely chopped
1 small red onion, finely chopped

Put chicken in a large saucepan. Add chicken broth. Bring to a boil and simmer over low heat for 35 to 45 minutes.

Remove chicken from pan and allow to cool. Discard the skin and bones. Chop the chicken meat into small pieces, and place in a large bowl.

In a small bowl, combine the mayonnaise, yogurt, vinegar, mustard and olive oil. Mix well. Season with salt and pepper to taste.

Add peppers, apple, celery, and onion to the bowl with the chicken. Pour the mayonnaise mixture over and toss to combine.

Chill for several hours or overnight.