Chicken salad | Women's Weekly Food

Ingredients

• 1 litre (4 cups) boiling water
• 1 litre (4 cups) chicken stock
• 700 gram chicken breast fillets
• 1 (300g) long french bread stick, sliced thinly
• 2 tablespoon olive oil
• 1/2 cup (150g) mayonnaise
• 1/2 cup (120g) sour cream
• 2 tablespoon lemon juice
• 4 (600g) stalks celery, trimmed, sliced thinly
• 1 medium_piece (150g) white onion, chopped finely
• 3 large_piece (150g) dill pickles, sliced thinly
• 2 tablespoon fresh flat-leaf parsley, finely chopped
• 1 tablespoon fresh tarragon, finely chopped
• 1 large_piece butter lettuce, leaves separated