Utah Chicken Salad

Remove the chicken from the fridge and allow it to come to room temperature, then season with salt and pepper.

In a saute pan heat the olive oil over medium heat and add chicken. Cover and cook for aproximately 6 minutes on each side or until cooked all the way through. Remove from heat and allow chicken to cool on a cutting board. Once cooled, cut the chicken into a rough dice.

Roll the lemon firmly under your hand on your counter top and then microwave it for about 10 seconds. Cut in half, then juice the lemon into a bowl, straining out the seeds. Add the juice to a mixing bowl and combine with sour cream, mayo, salt, pepper, and onion powder and whisk until well blended. Using a rubber scraper fold in chicken, grapes, celery, green onions, and almonds. Store in an airtight container in the fridge until you are ready to serve.