Chicken Salad with Lemon Dressing

Anyone out there still interested in my washed-up, never-written-on, has-been blog? Do I see any hands? No? I'm not sure if any person in their right mind is still coming back here to see if there have been any updates...if you indeed exist, sorry I've let you down for weeks on end.

Forward ho and moving on!...

In my book, making a big ol' batch of chicken salad means summer is in full swing. There is something that is just delightful about having some picnic food at the ready for when the urge for outdoor, simple eating strikes during the warm months. Here's a doozy I've loved for years. It's fresh and easy, so give it a whirl!

First, you'll need to poach your chicken. Poaching ensures that the meat is moist and tender, so don't skip this step! Boil enough water to cover the chicken breasts, cover and simmer for 5 minutes on each side. Remove from heat, uncover, and let the chicken sit in hot water for 45 minutes.

While you're poaching your chicken, combine all of the other ingredients. Once the chicken is poached, dice it into cubes and add it to the dressing mix. Refrigerate until cool.

Ingredients
1/4 cup mayonnaise
1/4 cup plain yogurt
1 TBSP dill weed
1/2 tsp lemon zest
2 TBSP lemon juice
1/4 tsp salt
2 chicken breasts

Directions
1. Poach chicken: boil enough water to cover the chicken breasts, cover and simmer for 5 minutes on each side. Remove from heat, uncover, and let the chicken sit in hot water for 45 minutes.
2. Combine all other ingredients.
3. Dice poached chicken into cubes and add chicken to the dressing mix.
4. Refrigerate.