Chicken Salad

Poach chicken breast in water seasoned with black peppercorns, a little salt, celery tops and sprinkle of garlic salt.

Cook 5 minutes and turn off stove.

Allow chicken to sit in broth until completely cooled.

When the chicken is completely cooled remove from broth and cut into small dices.

Combine sour cream and mayonnaise.

Mix chicken, celery, apples, walnuts, and sour cream/mayonnaise mixture well.

Refrigerate at least 2 hours (or overnight).

Serve on butter croissants with leaf lettuce or serve alone with slices of fresh fruit in the summer for a cool evening meal.