This salad comes from my sister’s répertoire of recipes.
4 Lg Chicken Breast
2-4 T Olive Oil
2 Stalks Celery chopped finely
1-2 T Terragon
1/4-1/2 C Mayonnaise or Sour Cream (I hate Mayo so use Sour Cream)
Cook chicken in oil until nicely browned. Cool. Chop into small pieces. Place in bowl, add remaining ingredients a little at a time to achieve consistency and taste you desire. Cover and refrigerate until chilled. Serve on Focaccia or Sourdough Bread grilled with Garlic-Rosemary Butter (recipe below).
1/4 C Butter
2-4 Cloves Garlic minced finely
1 Sprig Rosemary minced finely
Soften butter, add garlic and rosemary. Mix well. Refrigerate and unused portion or until needed.