Heathman Restaurant'S Rosemary Chicken Salad Sandwich - cooking recipe

Ingredients

4 boned and skinned chicken breasts, all fat and membrane removed
1 stalk celery, coarsely chopped
1/2 tsp. black peppercorns
1 Tbsp. chopped, fresh rosemary
1 tart, green apple, cored and finely chopped
1 stalk celery, finely chopped
salt and pepper to taste
fresh lemon juice to taste
1/2 white onion
1/2 bay leaf
2 sprigs fresh rosemary
1 c. mayonnaise
1 finely chopped green onion

Preparation

Place chicken breasts in a pot with just enough water to cover plus 1 coarsely chopped stalk celery, peppercorns, onion, bay leaf and 2 sprigs fresh rosemary.
Poach for 20 minutes.
Reserve a little liquid to use later.
After chicken is cooled and chopped, mix the remaining ingredients with half of the mayonnaise and a little of the poaching water.
Add more mayonnaise to desired consistency.
Serve on lettuce leaves or will make 4 sandwiches on whole wheat bread.