Buttermilk Salad

• 1 large can pineapple, drained
• 1 large pkg. orange jello
• 1 (8 oz.) container Cool Whip
• 2 c. buttermilk
• 2 c. low-sodium chicken broth
• 2 skinned and boned chicken breasts (about 1 lb.)
• 1/4 c. reduced calorie mayonnaise
• 1/4 c. plain low-fat yogurt
• 1/2 small yellow onion, chopped fine
• 1/4 c. minced fresh basil or 1 tsp. dried basil, crumbled
• 1/2 tsp. finely grated lemon rind
• 1/4 tsp. black pepper
• 1/8 tsp. sugar
• 6 medium size stalks celery, chopped fine

1. In a medium size saucepan over moderate heat, bring the chicken broth to
2. a
3. simmer.
4. Add
5. the chicken breasts, adjust the heat so
6. that
7. the broth bubbles gently.
8. Cover and simmer for 10 to 12 minutes or until firm.
9. Remove from the heat, let the breasts cool
10. in
11. the
12. broth
13. for
14. 10 minutes, then drain, saving the broth
15. for
16. another use.
17. Cut the chicken meat into bite size pieces.

pineapple, orange jello, buttermilk, chicken broth, chicken breasts, mayonnaise, yogurt, yellow onion, fresh basil, lemon rind, black pepper, sugar, stalks celery

Taken from www.cookbooks.com/Recipe-Details.aspx?id=590419 (may not work)