Lemony Rosemary Chicken Salad

• POACHING INGREDIENTS
• lbs chicken thighs↗2
• cups water↗4
• stalks celery, leaves on, sliced↗2
• medium onion, diced↗1⁄2
• sprigs fresh rosemary or 2 tablespoons dried rosemary↗2
• grated lemon, zest of1
• lemon, juice of↗1
• garlic cloves, minced↗2
• teaspoon salt↗1
• teaspoon fresh ground black pepper↗1⁄2
• SALAD INGREDIENTS
• stalks celery, sliced↗2
• slices red onions, chopped↗3
• teaspoon dried tarragon1
• tablespoons capers, drained↗3
• tablespoons mayonnaise↗3
• tablespoons sour cream↗3
• cup slivered almonds↗1⁄2
• (1 g) packet Splenda sugar substitute1
• lemon, juice of↗1
• salt and pepper

Step-by-step instructions

1. 1

   Put the chicken thighs in a medium size sauce pan and add the next 9 ingredients. Bring to a boil, cover, reduce heat to lowest setting, and gently poach until juices in chicken when pierced are clear and no longer pink, about 20 to 25 minutes.

2. 2

   Remove chicken pieces to a plate to cool. Discard poaching liquid. When the chicken's cool enough to handle, remove the skin and bones and coarsely chop the meat.

3. 3

   Add the chicken to a large bowl and stir in the remaining ingredients.

4. 4

   Terrific on a sandwich or as a main dish salad on a bed of mixed spring greens.