Chicken Salad with Rhubarb
In a large skillet place chicken breasts and 1 1/2 cups water. Bring to boiling; reduce heat. Simmer, covered, for 12 to 14 minutes or until chicken is done (165°F). Drain well.
If using frozen rhubarb:
Partially thaw rhubarb; thinly slice. Let rhubarb stand until completely thawed.