Low-Fat Chicken Salad - cooking recipe

Ingredients

4 boneless chicken breast halves
2 stalks celery, chopped finely
1/2 to 3/4 c. chopped pecans
3 Tbsp. no fat sour cream
3 Tbsp. no fat mayonnaise dressing
3 chicken bouillon cubes

Preparation

In large pot of boiling water, add the 3 bouillon cubes. Allow to dissolve.
Drop in chicken breasts.
Turn burner down to just below medium heat.
Cook for 1 hour.
Remove chicken from water.
Place in covered bowl.
Allow to cool in refrigerator. Mix sour cream and mayonnaise dressing in separate small bowl. Chop chicken breasts in medium size pieces.
In large bowl, add chicken, celery and nuts.
Fold in sour cream and mayonnaise mixture until everything is well coated.
Ready to serve.
Can store in refrigerator for up to 3 days.