Rob's Chicken Salad #668 9/30/03

Categories:
poultry, salads

2 boneless chicken breasts
2 small onions
1 teaspoon bay leaf
1 teaspoon whole black peppercorns
1 large celery stalk
2 large boiled eggs
1 cup miracle whip
Salt
freshly ground black pepper; key ingredient

Rinse the chicken breasts and season with salt and freshly ground pepper. Cut one of the onions into quarters. Add quartered onion, whole black peppercorns, and bay leaf to a 2 quart saucepan. Add chicken and enough water to cover. Bring to a boil then reduce heat and simmer for 15 minutes. Remove chicken from stock, cool it or eat it warm as desired. Strain and retain chicken stock for another use. Dice celery, boiled eggs, and remaining onion and add to a 2 quart bowl. Dice chicken and add to bowl. Add Miracle Whip and stir. Make sandwiches and top with more freshly ground pepper (this MAKES the recipe)

Contributor: Rob Scott

Yield: 5 servings