Chicken Salad

• 1/4 cup mayonnaise
• 1/4 cup buttermilk
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh lemon juice
• 1/2 to 1 teaspoon hot-pepper sauce, such as Tabasco
• 4 cups shredded roasted chicken breast (see page 149)
• 2 celery stalks, finely chopped
• 1/2 small red onion, finely chopped
• 1/4 cup packed fresh flat-leaf parsley leaves, coarsely chopped
• Coarse salt and freshly ground pepper

1. Stir together mayonnaise, buttermilk, mustard, lemon juice, and hot-pepper sauce.
2. Stir in chicken, celery, onion, and parsley; season with salt and pepper.
3. Serve in a sandwich or over salad greens.
4. Chicken salad can be refrigerated up to 3 days in an airtight container.
5. If you prefer poached chicken to roasted, you can make the salad recipe with 4 boneless, skinless chicken breast halves (about 1 1/2 pounds).
6. Bring 1 inch water to a boil in a large, deep skillet with a tight-fitting lid; add salt.
7. Add chicken in a single layer; cover, and reduce heat to medium-low.
8. Simmer 5 minutes.
9. Remove from heat; let chicken stand (still covered) until cooked through, 12 to 14 minutes.
10. Remove from skillet; when cool enough to handle, cut into chunks, or shred with two forks.

mayonnaise, buttermilk, mustard, lemon juice, hotpepper sauce, chicken, celery stalks, red onion, parsley, salt

Taken from www.epicurious.com/recipes/food/views/chicken-salad-387944 (may not work)