4	6-ounce(180 g) boneless, skinless chicken breast halves

98% fat-free chicken broth to cover

1/4	cup (60 ml) nonfat mayonnaise

1/4	cup (60 ml) nonfat sour cream

2	teaspoons (10 ml) grated orange zest

3	tablespoons (45 ml) fresh orange juice

1	medium Granny Smith apple, peeled, cored and diced

2	ribs celery, cut into 1/4-inch dice

12	slices artisan-style whole wheat bread, sliced thin

6	Boston lettuce leaves

1. Place the chicken breasts in a pan and cover with broth. Bring to a simmer and cook until done, about 8-10 minutes. Allow to cool in the broth, then cut into small dice.
2. In a small bowl mix together the mayonnaise, sour cream, orange zest, and juice. Add the dressing to the chicken. Stir in the apple and celery.
3. Place a leaf of lettuce on each of 6 slices of bread. Top with chicken salad and top with a second piece of bread. Refrigerate wrapped in plastic wrap, until ready to serve. Cut each sandwich in half.