Lemony Rosemary Chicken Salad

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 2 lbs chicken thighs
• 4 cups water
• 2 stalks celery, leaves on, sliced
• 1/2 medium onion, diced
• 2 sprigs fresh rosemary or 2 tablespoons dried rosemary
• 1 grated lemon, zest of
• 1 lemon, juice of
• 2 garlic cloves, minced
• 1 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 2 stalks celery, sliced
• 3 slices red onions, chopped
• 1 teaspoon dried tarragon
• 3 tablespoons capers, drained
• 3 tablespoons mayonnaise
• 3 tablespoons sour cream
• 1/2 cup slivered almonds
• 1 (1 g) packet splenda sugar substitute
• 1 lemon, juice of
• salt and pepper

Recipe

• 1 put the chicken thighs in a medium size sauce pan and add the next 9 ingredients. bring to a boil, cover, reduce heat to lowest setting, and gently poach until juices in chicken when pierced are clear and no longer pink, about 20 to 25 minutes.
• 2 remove chicken pieces to a plate to cool. discard poaching liquid. when the chicken's cool enough to handle, remove the skin and bones and coarsely chop the meat.
• 3 add the chicken to a large bowl and stir in the remaining ingredients.
• 4 terrific on a sandwich or as a main dish salad on a bed of mixed spring greens.