Lemony Rosemary Chicken Salad

• POACHING INGREDIENTS
• 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
• SALAD INGREDIENTS
• 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

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.

ingredients, chicken thighs, water, stalks celery, onion, rosemary, lemon, lemon, garlic, salt, fresh ground black pepper, salad ingredients, stalks celery, red onions, tarragon, capers, mayonnaise, sour cream, almonds, sugar substitute, lemon, salt

Taken from www.food.com/recipe/lemony-rosemary-chicken-salad-114607 (may not work)