A delightful chicken salad with a fresh herbaceous twist, perfect for a light meal or sandwich filling.
Fill a large saucepan halfway with water and bring it to a boil.
Adding a pinch of salt to the water enhances the chicken's flavor.
Add the chicken breasts, celery leaves, salt, and white pepper to the boiling water.
Ensure the chicken is fully submerged for even cooking.
Reduce the heat to medium-low and simmer until the chicken is cooked through, about 10 minutes.
Check the chicken's doneness by cutting into the thickest part; it should be opaque.
Remove the chicken from the water and let it cool. Then, cut it into bite-sized chunks.
Allowing the chicken to cool slightly makes it easier to handle.
In a small bowl, mix together the mayonnaise, sour cream, Dijon mustard, and garlic powder.
Whisk the dressing until smooth for a consistent texture.
In a mixing bowl, combine the chicken chunks, diced celery, and dill.
Toss gently to avoid breaking the chicken pieces.
Pour the dressing over the chicken mixture and stir until evenly coated.
Ensure all ingredients are well combined for a uniform flavor.
Squeeze the lemon juice over the salad and give it a final toss.
The lemon juice adds a refreshing tang to the salad.
Serve the chicken salad chilled, either on its own or as a filling for sandwiches.
Garnish with extra dill for a touch of elegance.
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