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Creamy Chicken Salad

Boneless or bone-in chicken breasts? The flavor is much better when cooking with the bones, but it is a tiny bit more work to de-bone the chicken. Most important is to not overcook the breasts! My technique is to cover the chicken (with or without bones) with water. Add salt, a few black peppercorns, 1/2 an onion and a bay leaf. Bring to a boil and skim the scum off the surface. Cover and keep on a very low gas flame or turn off the electric element. Let the chicken set for 20 minutes. You may test the temperature with an instant read thermometer if you like. Remove from water at 155-160 degrees and place in a collander. The temperature will rise to 165 as it cools. Once it surpasses 165, it begins to dry out. Let the chicken cool in a collander 10 minutes. Then cover with ice and let cold water flow over. Turn the chicken for even cooling.

Use 2 lbs. chicken breast, bone-in, with the following dressing.

This low fat version is especially creamy because of the thick Greek style no-fat yogurt. My favorite is the Fage brand. Combine the following ingredients in a large bowl with a whisk.

1/2 cup light mayonnaise

1/2 cup Greek style non-fat yogurt

1 tablespoon fresh lemon juice

1 tablespoon Dijon mustard

1 tablespoon white wine vinegar

1 tablespoon honey

1/2 teaspoon salt

1/4 teaspoon pepper

De-bone and shred the chicken into varying sized pieces and add to the dressing. Stir in

1 cup diced celery

Serve chilled. This adaption is from  Cooking Light Magazine.

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