Chicken Salad

Directions

1. 1
   Poach chicken breast in water seasoned with black peppercorns, a little salt, celery tops and sprinkle of garlic salt.
2. 2
   Cook 5 minutes and turn off stove.
3. 3
   Allow chicken to sit in broth until completely cooled.
4. 4
   When the chicken is completely cooled remove from broth and cut into small dices.
5. 5
   Combine sour cream and mayonnaise.
6. 6
   Mix chicken, celery, apples, walnuts, and sour cream/mayonnaise mixture well.
7. 7
   Refrigerate at least 2 hours (or overnight).
8. 8
   Serve on butter croissants with leaf lettuce or serve alone with slices of fresh fruit in the summer for a cool evening meal.