1 whole chicken
4 celery tops
1 bay leaf
1 chopped onion
1 c. minced celery
1 med. minced onion
1 tbsp. mayonnaise
1/4 c. lite sour cream
1 tbsp. lemon juice
1/4 c. chopped dill pickle
Salt and freshly ground pepper
Paprika
Crisp lettuce

Simmer chicken in a large covered pot with 1 quart of water, celery tops, bay leaf and onion for 1 hour. Remove chicken from broth. When it's cool enough to handle, strip the meat from the bones. (Save the broth in the refrigerator, the next day, skim off the fat and you'll have a great chicken broth to freeze for later use. Discard bones and skin.)

Chop chicken into bite-size pieces and place in a bowl with celery, onion, and pickle. Combine mayonnaise, sour cream, and lemon juice and add to salad. Toss lightly, then add salt, pepper and paprika to taste. Chill thoroughly before serving on a bed of lettuce. 6 servings, 209 calories each.