Junior'S White Meat Chicken Salad

• For the Salad
• celery leaves (optional)
• 1 teaspoon salt
• 1/8 teaspoon white pepper
• 2 lbs boneless skinless chicken breasts (about 2 large whole breasts or 4 large halves)
• 1 tablespoon fresh lemon juice
• 1 cup celery, diced
• 1 tablespoon snipped fresh dill
• For the Mustard Cream Dressing
• 3/4 cup mayonnaise (use Hellman's Real Mayonnaise and NOT the light variety)
• 1/3 cup sour cream
• 1 tablespoon Dijon mustard
• 1 teaspoon salt
• 1/4 teaspoon white pepper
• 1/4 teaspoon garlic powder

1. To cook the chicken: Fill a large saucepan half full with water. Add a few celery leaves, if you wish, plus the salt and white pepper, and bring to a boil over high heat. Slide in the chicken breasts, reduce the heat to medium-low, and simmer until the chicken turns opaque and the juices are no longer pink, about 8 minutes. Transfer the chicken to a colander with a slotted spoon, and rinse with cold water. Pat the chicken dry with paper towels and cut into 3/4-inch chunks (please don't shred the chicken).
2. Place the chicken chunks into a medium-sized bowl and sprinkle with the lemon juice and toss well. Add the diced celery and dill and toss again.
3. Mix all the ingredients for the dressing in a small bowl. Spoon the dressing over the chicken mixture and stir until all of the chicken and celery are coated.

salad, celery, salt, white pepper, chicken breasts, lemon juice, celery, dill, cream dressing, mayonnaise, sour cream, mustard, salt, white pepper, garlic

Taken from www.food.com/recipe/juniors-white-meat-chicken-salad-156275 (may not work)