1. In large shallow saucepan, pour in water to depth of 2 inches; add peppercorns, bay leaf and garlic. Heat over medium heat until simmering (small bubbles form but do not break surface of water).

2. Add chicken to pan in single layer, meaty side down; cook for 15-20 minutes or until no longer pink inside. Using tongs, transfer chicken to plate; let cool in refrigerator for about 1 hour or until chilled. [Chicken can be covered and stored for up to 4 hours.]

3. Dressing: in small bowl, whisk together yogurt, mayonnaise, parsley, lemon juice, mustard and pepper. (Dressing can be covered and refrigerated for up to 8 hours.]

4. Meanwhile, thinly slice onions and celery. Pull off skin from chicken. Pressing small paring knife against bone, cut off each breast to remove in 1 piece. Cut lengthwise into 1/2-inch wide strips; cut crosswise into 1/2-inch cubes.

5. One apple at a time, slice off 1 side close to core; repeat 3 more times. Layer each piece cut side down; cut in half horizontally. Holding layers together, cut into 1/2-inch wide strips; cut crosswise into 1/2-inch cubes.

6. In large bowl, combine chicken, green onions, celery, apples and pecans. Add dressing and stir gently to coat well.

New Classic Chicken Salad: Replace apples with 1 carrot and half a sweet red pepper, chopped; omit pecans. Dressing: Replace parsley with 3 tb chopped fresh basil; omit lemon juice.

Curried Chicken Salad: Omit apples and pecans. Add half a sweet red pepper, chopped, and 1/4 cup currants; sprinkle salad with 1/4 cup toasted sliced almonds. Dressing: Omit parsley and mustard. Add 3 tb chopped fresh coriander, 3/4 ts curry powder, 1/4 ts each ground cumin and ginger, and a pinch of salt.

Cooking Lesson recipe

[-=Pam=-] PA_Meadows@msn. Com