Chicken Salad

A delicious salad whereas the chicken is cut into nice little dice-chunks. Goes great on toasted whole wheat.

Salad:
4-5 large boneless, skinless, cooked chicken breast halves
1 Tbsp. fresh lemon juice
1 cup celery, small dice
1 tsp. dill (or 1 Tbsp. fresh)

Dressing:
3/4 cup mayonnaise (I only use Hellmann’s)
1/4 cup sour cream (or you can use all mayo)
1 Tbsp. Dijon mustard
1 tsp. kosher salt
1/4 tsp. ground white pepper
1/4 tsp. garlic powder

To cook the breasts:
Half fill a large pan with cold water. Add freshly cut celery leaves, if you have them, plus sprinkle in some salt – about a teaspoon and sprinkle in some pepper. Bring this to a boil then carefully add the chicken breasts. Lower the heat to medium-low and simmer until the chicken is cooked through. This takes about 20 minutes, depending on how thick the breasts are.

Drain the chicken in a colander and rinse it off with cool water. Place on a cutting board to cool off, then cut into (or grind) small dice. If you prefer larger chunks for the salad, then go right ahead. Place the cut-up chicken in a large bowl and sprinkle on the lemon juice and toss it well. Add the celery and dill and toss well again.

Meanwhile, make the dressing.
Whisk everything together in a small bowl then mix very thoroughly into the chicken salad.

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