Chicken Salad

4 - 6 chicken breasts, chopped into bite-sized chunks

1 rib of celery, diced fine

2 teaspoons olive oil

1 teaspoon Mrs. Dash seasoning

1/2 teaspoon white pepper

Dash of salt [to taste]

1 tablespoon parsley fresh or 1 teaspoon dried

Mayonnaise to taste

First, stew the chicken breasts - bone in, stew for 45 minutes to an hour - boneless, stew 20 minutes. Throw in a celery leaf for added flavor. Let cool in the stock/water. When it is cool, remove chicken and chop into bite sized chunks.

In a Ziploc bag, place chicken, a couple teaspoons of olive oil, a teaspoon of Mrs. Dash, 1/2 teaspoon of white pepper, and parsley. Then toss to coat, and refrigerate for at least an hour, or overnight. [Toss as needed to ensure it’s completely marinated.]

Toss the contents of the Ziploc bag with celery. Then add salt [if needed], a dash more of white pepper, and enough mayonnaise to make it hold together. Taste for desired seasoning. Mix well, and chill for an hour. Then serve!

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