Chicken Salad

This is a great summer salad for those days that it’s too hot to cook a meal. This is great on croissant rolls, spread on crackers, or with veggies.

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2 to 2 1/3 pounds boneless, skinless chicken breasts
3 chopped scallions
1 cup real mayonnaise
½ teaspoon garlic salt
¾ teaspoon finely ground black pepper

Place chicken in pot. Add just enough cold tap water to cover it. Bring to a boil over high heat.

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. Discard broth or reserve for another use.

Fit a food processor with the steel blade and process each breast 1 at a time: Cut each breast into 4 pieces, and process about 5 seconds, then pulse the motor about 3 to 4 more times just until the breast is shredded but not finely ground. As each breast is finished, pour the meat into a 3-quart or larger bowl.

Add all the ingredients and chill for an hour. Serve.

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