Chicken Salad

There is something just perfect about a chunky all white meat chicken salad sandwich made with "really bad for you" white bread. You know the kind!!!! This chicken salad takes time......but it is worth it!

5 whole chicken breasts (washed)
8-10 cups of water
Flat leaf parsley (chopped)
1 large onion (quartered)
1 1/2 teaspoon sea salt
1 chicken bouillon cube

In a large stock pot bring water and all the seasonings to a boil; add the chicken and reduce heat to low. Simmer for 40 - 45 minutes. Drain the chicken and let it cool. Shred chicken and refrigerate.

1/4 cup Italian salad dressing
1/2 mayonnaise
1/2 teaspoon white wine vinegar
1 teaspoon celery seed
1 teaspoon sugar
1/8 teaspoon sea salt
1/8 teaspoon paprika

Blend well.

Toss the chicken with half of the dressing and return to the refrigerator for at least an hour.

Combine the remaining dressing with:

1/4 cup sour cream
1/2 teaspoon honey

Add the chicken and mix well. At this point you can add sliced water chestnuts to the salad.

Finish the chicken salad by seasoning with celery salt & fresh ground pepper. Serve with your favorite bread for a great sandwich, with a salad or by itself.