How to Make Chicken Salad

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Chicken Salad
Ingredients
For poaching the chicken:
* 4 chicken breasts or use the meat from a rotisserie chicken (skin removed)
* 1 lemon
* a small handful of fresh thyme or 1 teaspoon dry thyme
* 3 cloves of garlic
* 1 tablespoon honey
* salt and pepper
For the chicken salad:
* 3 stalks celery about 1.5 cups chopped
* 1 large red onion about 1 cup chopped
* ⅓ cup slivered almonds
For the salad dressing:
* ½ cup low-fat Greek yogurt
* ½ cup low-fat mayonnaise we like Hellmans Light Mayonnaise
* 1 teaspoon honey
* 1 teaspoon dijon mustard
* 1 tablespoon fresh dill or one teaspoon dry
* juice of half a lemon
Instructions
* Poach the chicken breasts or, alternatively, remove all the meat from a rotisserie chicken. Keep the carcass and skin to make chicken stock later.
* To poach the chicken, start by placing a large pot of water on the stove and add salt, pepper, honey, garlic cloves and thyme. Squeeze the juice of one lemon and throw the lemon in as well. Place the chicken breasts into the water and simmer for 15-20 minutes or until an instant read thermometer inserted in the thickest part of the chicken breast registers 74 degrees Celsius (165 degrees Fahrenheit). Let the chicken breasts rest uncovered on a plate. As the steam releases, they will cool.
* Mix the dressing ingredients together in a bowl and whisk together well until smooth and combined. Refrigerate the dressing until ready to use.
* Chop the celery and the red onion.
* Chop the cooled chicken breasts or rotisserie chicken meat into small cubes and place in a large bowl. Add the celery, red onion and slivered almonds into the bowl as well. Pour the dressing over and stir very well to coat.
* Add some fresh chopped dill (or chopped parsley, if you prefer) and some extra slivered almonds to the top and serve. Or, refrigerate until ready to serve.
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