Lemony Rosemary Chicken Salad

Name: Lemony Rosemary Chicken Salad
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 907.18 g chicken thighs; 946.36 ml water; 2 stalk celery, leaves on, sliced; 1 medium onion, diced; 2 sprig fresh rosemary or 29.58 ml dried rosemary; 1 grated lemon, zest of; 1 lemon, juice of; 2 garlic cloves, minced; 4.92 ml salt; 2.46 ml fresh ground black pepper; 2 stalk celery, sliced; 3 slice red onions, chopped; 4.92 ml dried tarragon; 44.37 ml capers, drained; 44.37 ml mayonnaise; 44.37 ml sour cream; 118.29 ml slivered almonds; 1 g packet Splenda sugar substitute; 1 lemon, juice of; salt and pepper

Submitted by Sherri Dodsworth

"I was looking for a lighter chicken salad for spring time and came up with the following recipe that does the job. Poaching the chicken first in aromatics is key to its terrific flavor."

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photo by Sherri Dodsworth

Ready In:: 40mins
Ingredients:: 20
Serves:: 4

ingredients

POACHING INGREDIENTS
907.18 g chicken thighs
946.36 ml water
2 stalk celery, leaves on, sliced
1 medium onion, diced
2 sprig fresh rosemary or 29.58 ml dried rosemary
1 grated lemon, zest of
1 lemon, juice of
2 garlic cloves, minced
4.92 ml salt
2.46 ml fresh ground black pepper
SALAD INGREDIENTS
2 stalk celery, sliced
3 slice red onions, chopped
4.92 ml dried tarragon
44.37 ml capers, drained
44.37 ml mayonnaise
44.37 ml sour cream
118.29 ml slivered almonds
1 g packet Splenda sugar substitute
1 lemon, juice of
salt and pepper

directions

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.

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RECIPE SUBMITTED BY

Sherri Dodsworth

Cape San Blas, Florida

Living on Cape San Blas, America's #1 beach is great - we have sugar white sand, emerald green water, fabulous fresh seafood, wildlife all around, and even what we don't have makes life good: no crowds, no traffic jams, no high rises, no crime. But since we also have virtually no restaurants either, we're into creating great meals at home for friends and neighbors. Since we're always exchanging recipes, I started an online cookbook of our fave recipes, http://CapeSanBlasCookbook.com. For a taste of what's cooking on Florida's Forgotten Coast, I hope you'll stop by and take a browse.

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