Lemon Artichoke Chicken Salad

An easy recipe. Perfect for a picnic. Serve the salad over a plate of greens for a pretty luncheon plate. The salad isn't very salty - you may want to use a teaspoon of salt.

One pound boneless skinless chicken breast (about two large)
1 teaspoon lemon zest
¼ cup fresh lemon juice (from about one lemon)
2 Tablespoons extra virgin olive oil
½ teaspoon Kosher salt, or to taste
½ teaspoon black pepper, or to taste
3 ribs celery, finely diced
One cup flat-leaf parsley, large stems removed, chopped
Two 6 oz. jars marinated artichoke hearts, drained and chopped
½ cup best quality mayonnaise (or plain Greek-style yogurt)

Place chicken in a medium saucepan with just enough water to cover. Cover the pan and bring the water to a boil. Reduce to a simmer and poach ten minutes, then remove from heat and allow to sit for an additional five or ten minutes, still covered, or until meat is just cooked through.

Meanwhile, prepare the dressing: whisk the lemon zest, lemon juice, olive oil, salt and pepper in a small bowl.

Remove the hot cooked chicken to a cutting board and chop into dice-sized pieces. Place chopped chicken in a large bowl and pour the dressing over the hot chicken, stirring to coat well. Refrigerate. When the chicken has cooled, stir-in the chopped celery, parsley, artichoke hearts and the mayonnaise (or yogurt). Chill and serve.

Makes four cups.

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