13-Minute Meals: Chef's chicken salad
Chef's Chicken Salad by Chef Suzanne
6 boneless, skinless, chicken breasts
2 cups chopped celery
1 cup sliced grapes (make sure you cut them in ½)
1 cup green onion
3 cups mayonnaise or unflavored yogurt
1 teaspoon lemon zest
Dash of salt and Pepper
Place medium sized stock pot pan on stove fill with water and add 1 stalk celery, 1 chopped onion and 1 diced carrot. Bring to a boil and simmer approximately 20 minutes. Place pot in sink with ice bath to cool. Move to refrigerator and store in stock overnight.
Remove chicken from stock and shred. Do not chop it. Add remaining ingredients and serve. Using yogurt is a healthy alternative to the mayonnaise. Serve over greens or on crackers. Strain the vegetables out of the broth and you have an excellent stock for soup! The stock can be frozen for later use.