Spicy Potlatch Chicken Salad

INGREDIENTS:

2 boneless, skinless chicken breast halves, pounded to 1/2-inch thickness
1 Tbs. olive oil
1 Tbs. potlatch seasoning
1/4 cup sour cream
1/4 cup mayonnaise
1 celery stalk, chopped
2 Tbs. finely chopped red onion
2 Tbs. chopped fresh flat-leaf parsley
Salt and freshly ground pepper, to taste

DIRECTIONS:

Preheat a grill pan over medium-high heat. Brush the chicken breasts with the olive oil and sprinkle
with the potlatch seasoning.

Arrange the chicken on the pan and cook, turning once, until dark grill marks appear on both sides
and the juices run clear when the chicken is cut into at the thickest part, about 8 minutes total. Let
the chicken cool, then cut into 1/2-inch pieces.

In a bowl, whisk together the sour cream and mayonnaise until smooth. Add the chicken, celery, onion,
parsley, salt and pepper and stir to combine. Cover the refrigerator for at least 1 hour before serving.
Serves 2 to 4 people.