Ingredients:
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
Preparation:
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.
Serve 4.
From marthastewart
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