I get lots of compliments on my chicken salad. I love it. My family loves it. And they never hesitate to tell me if they don't like something I make. And I have to believe everyone else is being honest when they say they like it, too. So, if you're interested, here's the how to:
Use a large skillet with a lid to cover and boil the number of chicken breasts you want to use in shallow water. While the chicken cooks, boil one egg per chicken breast. You can do this by placing the eggs in a sauce pan with just enough water to cover their tops. Bring the water to boil, turn them down to simmer gently for eight more minutes. When the timer goes off, pour out the hot water as you run cold water over the eggs. Let them cool in cold water till you are done preparing the chicken. If you are in a bug hurry, you can add ice to the water. When the chicken is done boiling, remove the breasts from the water and tear them into pieces. Add chopped onions and chopped green pepper to suit your taste. I add approximately 1/4 cup of each for each chicken breast I used. Next, take the shells off the eggs and dispose of them. Chop the eggs and add them to the salad with salt, pepper and mayonnaise to taste. But, when you add the mayo, keep in mind that it is very easy to add too much to begin with and ruin the salad, so be careful to start with and add a very small amount, stir it in and then add more as needed. Sometimes I also sprinkle in some celery seed for more flavor. We often make this on weekends, store it in the fridge and eat it for lunch throughout the week on crackers or wheat toast. It also makes a great non-peanut butter and jelly-type food to pack in a basket to serve for adults on a picnic. Enjoy!