Chicken Salad - cooking recipe

Ingredients

4 (4 oz.) skinned, boned chicken breast halves
1 medium onion, halved
1 stalk celery, halved
1 bay leaf
1 egg white
1 tsp. chopped fresh tarragon
1/4 tsp. salt
1/8 tsp. garlic powder
1/8 tsp. white pepper
1 tsp. lemon juice
2 tsp. olive oil
2 tsp. plain yogurt

Preparation

Combine chicken, onion, celery and bay leaf in Dutch oven. Add water and cover.
Simmer 15 minutes after boiling.
Remove chicken and chop in bite-size pieces.
Set aside.
Discard vegetables and water.
Combine egg white, tarragon, salt, garlic, pepper and lemon juice in blender.
Gradually add oil just until blended; fold in yogurt.
Pour over chicken.
Let set 4 hours. Serve on shredded lettuce.
Garnish with tomato and cucumber slices.