| 1. | Place chicken in a skillet, and sprinkle with lemon juice and 1/2 the rosemary. Pour broth into the skillet. Bring to a boil, reduce heat to low, and simmer 25 minutes, or until chicken juices run clear. Drain, cool, and dice chicken. |
| 2. | In a large bowl, toss chicken with lemon zest, remaining rosemary, walnuts, celery, blue cheese, mayonnaise, brown mustard, salt and pepper, and garlic powder. Chill in the refrigerator at least 1 hour before serving. My modifications were: I only used about a teaspoon of chopped rosemary(fresh) It was subtle but enough
and I used canned chicken breast (about 1 1/2 pounds) and I thought we had Blue Cheese but it was Gorgonzola and it was wonderful. I think even adding a chopped apple to this would be fantastic. Served it on a bed of mixed lettuce with 5 cheese garlic bread. 
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