Green Herbed Chicken Salad

• 6 boneless skinless chicken breast halves
• 1 cup low-fat mayonnaise or 1 cup regular mayonnaise
• 12 cup low-fat sour cream or 12 cup regular sour cream
• 1 cup fresh green herbs, packed,plus more if needed (a blend of tarragon, basil, parlsey, thyme and/or mint)
• 1 tablespoon capers, drained
• 1 tablespoon lemon juice
• 1 clove fresh garlic
• 2 green onions, chopped,plus more if needed (green & white parts)
• seasoning salt, to taste
• black pepper, to taste

1. Place raw chicken breasts into a large pot and cover with water.
2. Bring to just a boil, then lower the heat enough to keep it simmering, but no longer boiling, with the lid on but vented slightly.
3. Continue cooking until chicken is cooked through, about 10 minutes or so.
4. Drain and let cool slightly, then chop into large chunks.
5. Mix together remaining ingredients in a blender or food processor until smooth, tasting and adding salt and pepper to your liking.
6. Toss dressing and chicken cubes together (and if you like you can add in a little extra chopped herbs & green onions).
7. Chill well before serving.

chicken, lowfat mayonnaise, lowfat sour cream, fresh green herbs, capers, lemon juice, garlic, green onions, salt, black pepper

Taken from www.food.com/recipe/green-herbed-chicken-salad-91177 (may not work)