Green Herbed Chicken Salad

Adapted from Yankee magazine, from an article on elegant picnic foods. Choose a mixture of whichever green herbs you prefer or have handy. I personally like tarragon and mint. Mix several types together. Prep time does not include chilling time. This looks very pretty when served in a decorative glass bowl, so you can see the pretty mint green color. You might want to serve this atop mixed salad greens with other veggies or use as a sandwich filling. When poaching chicken, I often use part water, part white wine.

• Ready In: 30 mins
• Serves: 6-8

Ingredients

• 6  boneless skinless chicken breast halves
• 1  cup low-fat mayonnaise or 1  cup  regular mayonnaise
• 1⁄2 cup low-fat sour cream or 1⁄2 cup  regular sour cream
• 1  cup  fresh green herbs, packed,plus more if needed (a blend of tarragon, basil, parlsey, thyme and/or mint)
• 1  tablespoon capers, drained
• 1  tablespoon lemon juice
• 1  clove fresh garlic
• 2  green onions, chopped,plus more if needed (green & white parts)
•  seasoning salt, to taste
•  black pepper, to taste

Directions

1. Place raw chicken breasts into a large pot and cover with water.
2. Bring to just a boil, then lower the heat enough to keep it simmering, but no longer boiling, with the lid on but vented slightly.
3. Continue cooking until chicken is cooked through, about 10 minutes or so.
4. Drain and let cool slightly, then chop into large chunks.
5. Mix together remaining ingredients in a blender or food processor until smooth, tasting and adding salt and pepper to your liking.
6. Toss dressing and chicken cubes together (and if you like you can add in a little extra chopped herbs & green onions).
7. Chill well before serving.