1 tablespoon coarse salt
1 teaspoon fresh black ground pepper
4 boneless, skinless chicken breast halves, (6 to 8 ounces each)
¼ cup light mayonnaise
¼ cup low-fat buttermilk
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
½ teaspoon hot sauce
2 celery stalks, finely chopped
½ small red onion, finely chopped
¼ cup chopped fresh parsley
Bring 1 inch salted water to a boil in a large skillet with a tight-fitting lid.
Add chicken, cover, and reduce heat to medium-low.
Simmer 5 minutes.
Off heat, let chicken (still covered) steam until cooked through, 12 to 14 minutes.
Remove from skillet; when cool enough, cut into chunks or shred with two forks.
In a medium bowl, stir together mayonnaise, buttermilk, mustard, lemon juice, and hot sauce.
Stir in chicken, celery, onion, and parsley.
Season with salt and pepper.
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