Utah Chicken Salad

• 3 whole Chicken Breasts
• 1/4 teaspoons Salt
• 1/4 teaspoons Ground Black Pepper
• 2 Tablespoons Olive Oil
• 1 cup Mayonnaise
• 1/2 cups Sour Cream
• 1 whole Lemon
• 1/2 teaspoons Salt
• 1/2 teaspoons Ground Black Pepper
• 1/4 teaspoons Onion Powder
• 1-1/2 cup Sliced Red Grapes
• 1 cup Sliced Celery
• 1/2 cups Chopped Green Onions
• 1/2 cups Sliced Almonds

1. Remove the chicken from the fridge and allow it to come to room temperature, then season with salt and pepper.
2. In a saute pan heat the olive oil over medium heat and add chicken. Cover and cook for aproximately 6 minutes on each side or until cooked all the way through. Remove from heat and allow chicken to cool on a cutting board. Once cooled, cut the chicken into a rough dice.
3. Roll the lemon firmly under your hand on your counter top and then microwave it for about 10 seconds. Cut in half, then juice the lemon into a bowl, straining out the seeds. Add the juice to a mixing bowl and combine with sour cream, mayo, salt, pepper, and onion powder and whisk until well blended. Using a rubber scraper fold in chicken, grapes, celery, green onions, and almonds. Store in an airtight container in the fridge until you are ready to serve.

chicken breasts, ubc, ubc, olive oil, mayonnaise, sour cream, lemon, salt, ground black pepper, ubc, red grapes, celery, green onions, almonds

Taken from tastykitchen.com/recipes/salads/utah-chicken-salad/ (may not work)