#24 - Chicken Salad

(by Shirley McNevich)

1 whole chicken breast (or 2 pre- skinned and pre- boned chicken breasts)
1/2 medium onion
1 stalk celery
3 hard boiled eggs
1 jar Helman's light mayo
salt

Cook one whole chicken breast in 3 qt. saucepan, adding enough water to cover (if you use precut chicken breasts, you will need 2 instead of 1). Add 1 tsp. salt. Cut up 1/2 onion and place in with chicken (do not chop or slice). Cut 3 sticks of celery in half and add to chicken. Cook until tender (takes about an hour). Use fork to test for doneness.

Let chicken cool. Take off skin and remove bones (unless your chicken comes already skinned and boned). You can throw away celery and onion, strain broth through sieve and save it for broth or gravy if you wish. It can be frozen in a plastic container with a lid.

On a cutting board, cut up chicken in bite sized pieces. Add 3 chopped sticks of celery, 3 chopped hard boiled eggs, 3 TBSP Helman's light mayo. Stir by hand. If it seems too dry add a little more mayo. Refrigerate before serving.