Heathman Restaurant'S Rosemary Chicken Salad Sandwich

• 4 boned and skinned chicken breasts, all fat and membrane removed
• 1 stalk celery, coarsely chopped
• 1/2 tsp. black peppercorns
• 1 Tbsp. chopped, fresh rosemary
• 1 tart, green apple, cored and finely chopped
• 1 stalk celery, finely chopped
• salt and pepper to taste
• fresh lemon juice to taste
• 1/2 white onion
• 1/2 bay leaf
• 2 sprigs fresh rosemary
• 1 c. mayonnaise
• 1 finely chopped green onion

1. Place chicken breasts in a pot with just enough water to cover plus 1 coarsely chopped stalk celery, peppercorns, onion, bay leaf and 2 sprigs fresh rosemary.
2. Poach for 20 minutes.
3. Reserve a little liquid to use later.
4. After chicken is cooled and chopped, mix the remaining ingredients with half of the mayonnaise and a little of the poaching water.
5. Add more mayonnaise to desired consistency.
6. Serve on lettuce leaves or will make 4 sandwiches on whole wheat bread.

chicken breasts, celery, black peppercorns, rosemary, green apple, celery, salt, lemon juice, white onion, bay leaf, rosemary, mayonnaise, green onion

Taken from www.cookbooks.com/Recipe-Details.aspx?id=362356 (may not work)