Snookie’s Chicken Salad

2 pounds chicken breasts

2 tsp poultry seasoning

1 onion, quartered

2 celery stalks

1 cup chopped celery

1 bay leaf

1 1 /2 quarts water

4 eggs, hard-boiled, chopped

2 teaspoons Creole seasoning

1 tsp Lawry’s Seasoning Salt
3 /4 cup mayonnaise

2 Tb creole mustard

1 can water chestnuts, roughly chopped

1 /2 cup pecans, toasted

1 /2 cup minced celery

1 /4 cup red onion, minced

1 Tbsp lemon juice, freshly squeezed

1 /4 teaspoon black pepper, freshly ground

2 to 3 tablespoons chicken stock

Place the chicken poultry seasoning, onion, celery, bay leaf and water in a large stock pot and bring to a boil. Lower heat and simmer until the chicken is cooked through. Remove chicken from pot, reserve broth and cool.

Dice the cooked chicken and place in a large bowl to cool.

Add the remaining ingredients and mix well.

Yield: 1 1 /2 quarts