LEMONY ROSEMARY CHICKEN SALAD

Lemony Rosemary Chicken Salad image

Provided by Sherri Dodsworth

Time 40m

Yield 4 serving(s)

Number Of Ingredients 20

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

Steps:

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.
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.
Add the chicken to a large bowl and stir in the remaining ingredients.
Terrific on a sandwich or as a main dish salad on a bed of mixed spring greens.

Nutrition Facts : Calories 648.4, Fat 47.3, SaturatedFat 12.3, Cholesterol 197.9, Sodium 1067, Carbohydrate 12.8, Fiber 3, Sugar 4, Protein 43.5