Lemony Rosemary Chicken Salad

I was looking for a lighter chicken salad for spring time and came up with the following recipe that does the job. Poaching the chicken first in aromatics is key to its terrific flavor.

• Ready In: 40 mins
• Serves: 4

Ingredients

• POACHING INGREDIENTS

• 2  lbs chicken thighs
• 4  cups water
• 2  stalks celery, leaves on, sliced
• 1⁄2 medium onion, diced
• 2  sprigs fresh rosemary or 2  tablespoons dried rosemary
• 1  grated lemon, zest of
• 1  lemon, juice of
• 2  garlic cloves, minced
• 1  teaspoon salt
• 1⁄2 teaspoon fresh ground black pepper

• SALAD INGREDIENTS

• 2  stalks celery, sliced
• 3  slices red onions, chopped
• 1  teaspoon dried tarragon
• 3  tablespoons capers, drained
• 3  tablespoons mayonnaise
• 3  tablespoons sour cream
• 1⁄2 cup  slivered almonds
• 1 (1 g) packet Splenda sugar substitute
• 1  lemon, juice of
•  salt and pepper

Directions

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. 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. Add the chicken to a large bowl and stir in the remaining ingredients.
4. Terrific on a sandwich or as a main dish salad on a bed of mixed spring greens.