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Yields:

8 each ½ cup portions

INGREDIENTS:

• 1 ½ lb Chicken Breast
• 2 tbsp Cider Vinegar
• 2 ea Bay Leaves
• ½ cup Mayonnaise
• ½ cup Sour Cream
• 1 cup Diced Celery
• ½ tsp White Pepper
• 2 tbsp White Wine Vinegar
• Salt as desired

PROCEDURE:

1. In a 2 quart sauce pot heat 1 quart of water, add in the cider vinegar and bay leaves.
2. Bring to a simmer and add in the chicken breast.
3. Submerge a thermometer in the liquid to monitor the temperature.
4. Poach the chicken in 165 degree liquid until the chicken reaches an internal temperature of 165 degrees.
5. Shock the chicken in ice water until cool.
6. In a medium bowl combine the mayonnaise, sour cream, white pepper, vinegar and celery.
7. After the chicken is cool cut to a small dice and add to the dressing.
8. Season to taste.