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Chicken salad is easy. I love this healthy version with the gently poached chicken breasts and fresh garlic. If you want a more authentic chicken salad replace the garlic (or add) a tablespoon (or two) of sweet pickle relish. Heinz makes a wonderful relish that my brother first introduced me to called India Relish that is particularly good. Pickle relish does have about 125 mg of sodium in each tablespoon so if you are on a low-sodium diet, it might be good to reduce the added salt a little.
Here's the recipe for Chicken Salad without the pictures. You can print the recipe by clicking the print icon at the top of the right-hand column. Be sure to turn off any popup blockers, as it opens in a new window.
Top row, left to right: white wine, salt, garlic, mayonnaise. Bottom row: celery. Not shown: chicken breast, water.
See the photo instruction for how to mince garlic.
Slice lengthwise down the center of the rib of celery. Depending on the size of dice you wish and the size of the celery each half should be cut into at least three (larger dice) or four (smaller dice) strips. With this Chicken Salad I prefer a larger dice. The celery is slightly salty and aromatic and the bigger pieces give you more crunch and more distinct celery flavor.