Boil the Chicken Thighs

1. Fill a pot with enough water to cover the chicken thighs completely.
2. Season the water with salt and pepper to taste. ( I like to add a little onion and a garlic clove to the water for more flavor.)
3. Bring the water to a boil over high heat, then reduce to a simmer and cook the chicken thighs for 25-30 minutes or until an inter temperature of 165 degrees Fahrenheit.
4. After cooking the chicken, remove it from the water and let it cool. Once cooled, dice the chicken and set it aside. Save the broth for another recipe such as soup or rice.

Creamy Dressing

1. Combine the sour cream, mayo, fresh lemon juice, oregano, granulated garlic, salt, and pepper in a large mixing bowl.
2. Use a whisk to facilitate the breaking up of the lumps, resulting in a creamy and smooth dressing.

Put it All Together

1. Add the cooled, diced chicken, parsley, celery, and walnuts. Toss until each ingredient is coated in the creamy dressing.
2. After mixing the ingredients, give a taste, and add more salt and pepper, if needed.
3. Serve in tortillas for quick and easy wraps, top with Boston lettuce leaves, or use as a sandwich filling.