Chicken Salad

Chicken salad on a croissant, YUM!!  Or on a bed of lettuce with a cantaloupe wedge.  You can also make a panini sandwich.  Use a good sourdough or French bread from a bakery, sliced into 1" slices.  Butter one side of each slice of bread and layer in order - cheese of your choice, chicken salad and more cheese.  Then grill on your panini grill.  If you don't have a panini grill, a George Forman grill can be used or just grill like a grilled cheese. What can get any better!! 
But there are good chicken salads and then there are others.  It is better that you begin making your chicken salad the day before so it has time to blend the flavors together and get cold.  You can get about 2 servings out of each bone-in chicken breast, depending on the size of the breasts.  Throw a couple of extra breasts in the pot so you can make Chicken Dumpling Soup with the stock!   Tomorrow I will post that recipe.  The soup also goes very well with the chicken salad sandwiches. 

Chicken Salad
makes about 4 servings
        to cook the chicken, place the following ingredients in a pot 
2 bone-in chicken breasts
2 stalks celery, cut up
2 large carrots, peeled and cut up
1/2 small onion, cut up
pepper
chicken broth to cover
      (I use a good chicken base 16 oz.Minor's (New Formula) All Natural Chicken Base to make my chicken broth.  You can use canned broth or bouillon, but I recommend using a restaurant quality base)
Bring to a boil and cook until chicken is well done.  Remove the chicken and cool until you can handle it.  De bone and remove skin.  Cut up chicken into small pieces.  Keep the stock for soup.

To make the chicken salad place the cut up chicken in a bowl and add
2 stalks celery, finely chopped
1/4 tsp. each salt and pepper
1/4 c. to 1/2 c. mayonnaise (do not use salad dressing)
Mix well and chill.