Instructions: Bring water or chicken stock to a simmer in a large pot. Drop in chicken breasts one by one so they dont clump. Poach until cooked through and no longer pink in the middle. Remove chicken and cool. Save stock for another use.

Chill chicken, then cut into cubes. (Chilling first makes chicken easier to handle and keeps cubes neater.) Mix with remaining ingredients. Season to taste with salt, ground white pepper and hot pepper sauce.

Serve on a croissant or scoop on a tossed salad.

Serves 6.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.