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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.
When the thickest point is the firmness of the base of your hand at the wrist, the chicken is done. You can experiment with the difference by pressing at the base of your thumb where it is the fleshiest. That is similar to raw chicken while the base of the hand is similar to cooked chicken.
The best way to know is to have a small instant meat thermometer. Insert it with the tip in the thickest part of the chicken breast. When the temperature reads 165° the chicken is done.
Allow to drain and cool on a paper towel.
After the chicken is cool cut into strips and then cut crosswise into a large dice.