Junior'S White Meat Chicken Salad - cooking recipe

Ingredients

For the Salad
celery leaves (optional)
1 teaspoon salt
1/8 teaspoon white pepper
2 lbs boneless skinless chicken breasts (about 2 large whole breasts or 4 large halves)
1 tablespoon fresh lemon juice
1 cup celery, diced
1 tablespoon snipped fresh dill
For the Mustard Cream Dressing
3/4 cup mayonnaise (use Hellman's Real Mayonnaise and NOT the light variety)
1/3 cup sour cream
1 tablespoon Dijon mustard
1 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon garlic powder

Preparation

To cook the chicken: Fill a large saucepan half full with water. Add a few celery leaves, if you wish, plus the salt and white pepper, and bring to a boil over high heat. Slide in the chicken breasts, reduce the heat to medium-low, and simmer until the chicken turns opaque and the juices are no longer pink, about 8 minutes. Transfer the chicken to a colander with a slotted spoon, and rinse with cold water. Pat the chicken dry with paper towels and cut into 3/4-inch chunks (please don't shred the chicken).
Place the chicken chunks into a medium-sized bowl and sprinkle with the lemon juice and toss well. Add the diced celery and dill and toss again.
Mix all the ingredients for the dressing in a small bowl. Spoon the dressing over the chicken mixture and stir until all of the chicken and celery are coated.