Old-Fashioned Chicken Salad

• 4 quarts chicken stock
• 1 1/2 lbs boneless skinless chicken breasts
• 1 None baguette, thinly sliced
• 2 tbsp olive oil
• 1/3 cup mayonnaise
• 1/2 cup sour cream
• 2 tbsp lemon juice
• 4 sticks celery, thinly sliced
• 1 medium onion, finely chopped
• 3 large dill pickles, thinly sliced
• 2 tbsp finely chopped fresh flat-leaf parsley
• 1 tbsp finely chopped fresh tarragon
• 1 head Boston lettuce, leaves separated

1. Bring the stock and 4 cups water to a boil in large saucepan. Poach chicken, covered, for 10 mins, or until cooked through. Cool chicken in liquid for 10 mins. Thinly slice chicken and discard liquid.
2. Meanwhile, preheat the broiler. Brush both sides of bread slices with oil. Broil until browned lightly both sides.
3. Whisk mayonnaise, sour cream and lemon juice in a medium bowl. Place chicken, celery, onion, pickles and herbs in large bowl and toss gently to combine.
4. Place lettuce leaves on a serving platter. Top with the chicken mixture and bread. Drizzle with the mayonnaise mixture.

chicken stock, chicken breasts, baguette, olive oil, mayonnaise, sour cream, lemon juice, celery, onion, dill pickles, parsley, tarragon, boston lettuce

Taken from recipes-plus.com/api/v2.0/recipes/34568 (may not work)