Created by Kchurchill5 on October 24, 2011
Step 1: Chicken ... For me, the best method for this is - Roasted bone in, skin on breasts in the oven. Now, obviously, you can use boneless, skinless breasts, but I just think the bone in has so much more flavor. I brush the breasts with olive oil and season with salt and pepper, bake in a 375 degree oven on a baking sheet lined with parchment paper or foil until the juices run clear. About 30-40 minutes for bone in, and 20-30 for boneless. Let the chicken cool and cut in cubes. NOT too small, I love nice size pieces for this salad.
Step 2: Dressing ... Add the celery, celery leaves, onion, capers, sour cream, mayonnaise, lemon juice, lemon zest, basil, and parsley to a bowl and mix. Season with salt and pepper and then add the chicken and toss well. Refrigerate at least 30 minutes before serving.
Step 3: Serve ... You can serve as is over a bed of greens, serve with crackers for a light lunch or snack, or on your favorite bread, rolls, or croissant. Or stuff in a tomato or an avocado. ENJOY!