Buttermilk Salad - cooking recipe

Ingredients

1 large can pineapple, drained
1 large pkg. orange jello
1 (8 oz.) container Cool Whip
2 c. buttermilk
2 c. low-sodium chicken broth
2 skinned and boned chicken breasts (about 1 lb.)
1/4 c. reduced calorie mayonnaise
1/4 c. plain low-fat yogurt
1/2 small yellow onion, chopped fine
1/4 c. minced fresh basil or 1 tsp. dried basil, crumbled
1/2 tsp. finely grated lemon rind
1/4 tsp. black pepper
1/8 tsp. sugar
6 medium size stalks celery, chopped fine

Preparation

In a medium size saucepan over moderate heat, bring the chicken broth to
a
simmer.
Add
the chicken breasts, adjust the heat so
that
the broth bubbles gently.
Cover and simmer for 10 to 12 minutes or until firm.
Remove from the heat, let the breasts cool
in
the
broth
for
10 minutes, then drain, saving the broth
for
another use.
Cut the chicken meat into bite size pieces.