Humble Chicken Salad

 From "Come on Over!" by Elizabeth Heiskell she posted this on her instagram and it is worth the hype! Very good and easy to make. I used my stand mixer with the paddle to quickly shred the chicken, Have it on lettuce like I did or on bread as a sandwich which Kevin did. 

• 8 bone-in, skin-on chicken breasts
  
• 5 tablespoons Cavender's Greek seasoning (Google it - i found it at Harris Teeter)
  
• 2 stalks celery, finely chopped
  
• 2 cups mayonnaise, plus more if needed


1. Place the chicken breasts in a large pot and cover with cold water. Sprinkle 4 tablespoons of Greek seasoning on the water. Stir together the water, chicken, and seasoning. Bring to a boil over high heat and then reduce to a simmer.
   
   
2. Simmer the chicken for 45 minutes, until no longer pink inside. Turn off the heat and let the chicken sit in the water for another 15 minutes.
   
   
3. Remove the chicken, let cool to room temperature, and reserve 2 tablespoons of the chicken cooking water.
   
   
4. When cool enough to handle, separate the chicken from the skins and bones. Shred the chicken meat into a large bowl. Discard the skin and bones.
   
   
5. Add the celery, mayonnaise, the reserved cooking water, and the remaining tablespoon Greek seasoning to the chicken. Stir gently to mix all the ingredients. Taste and adjust the seasoning, adding more mayonnaise if you prefer. Serve immediately, or refrigerate, covered, for up to 4 days.
   
   Serves 6 to 8