2 to 2 1/3 pounds boneless, skinless chicken breasts
4 large eggs
3 to 4 ribs celery (2 cups diced)
1 cup Hellmann's mayonnaise -or- Miracle Whip (your preference)
½ teaspoon salt
¾ teaspoon finely ground black pepper
Directions: Place chicken in a 4½-quart Dutch oven and add just enough cold tap water to cover it. Place eggs in a 2-quart or larger saucepan and add enough cold tap water just to cover them. Cover both pots and bring to a boil over high heat. When eggs come to a boil, uncover the pot and boil 3 minutes. Remove from heat and let stand, covered, 20 minutes or up to 1 hour. When chicken boils, immediately remove from the heat and let pot stand, covered, 15 minutes or until chicken is no longer pink in the center. Immediately remove chicken from pot. Reserve broth for another use. While chicken and eggs stand, rinse and dry celery. Cut into ¼-inch dice. Shredded the chicken breats either fine or cubes, however you prefer. Pour the meat into a 3-quart or larger bowl. Peel the eggs and dice them into the chicken. Now add the celery, mayonnaise (or Miracle Whip), salt and pepper. Stir very well until all chicken is coated with the mayonnaise (or Miracle Whip). Serve at once or refrigerate until ready to serve, up to 24 hours. Great for a hot summer day! ~ Chef ~
