Yield: 2 servings
3 cups chicken stock
3 cups water
1 carrot, cut into 3 to 4 chunks
1 rib celery, cut into 3 to 4 chunks
½ medium onion
1 bay leaf
4 or 5 whole black peppercorns
1 large boneless, skinless chicken breast (about 1 to 1¼ pounds)
½ cup off-brand mayonnaise (I used Best Choice)
1¾ to 2 teaspoons lemon juice, to taste
¼ teaspoon celery seed
1/8 teaspoon salt, or to taste
3 tablespoons diced celery
1/8 teaspoon white pepper
1. In a pan large enough to fit the chicken breast, add the stock and water. You will want enough liquid to cover the chicken by 1 inch; if you need more liquid, add water or stock or both. Add carrot, chopped rib of celery, onion, bay leaf and peppercorns, and heat to a simmer. Carefully lay in the breast of chicken and gently simmer until done, 20 to 30 minutes.
2. Remove chicken and allow it to cool. If you like, strain and save broth for other uses.
3. If you have a food processor with a shredding blade, cut the chicken into 1- to 2-inch chunks and shred in the food processor. If you do not have one, shred the chicken as finely as possible, and cut into 1-inch lengths.
4. Place 2 cups of the chicken in a large mixing bowl and add mayonnaise, lemon juice, celery seed, salt, diced celery and white pepper. Mix thoroughly. Taste and add more lemon juice and salt, if desired. Chill in refrigerator at least 1 hour, and serve cold.
Per serving: 655 calories; 47g fat; 8g saturated fat; 160mg cholesterol; 52g protein; 2g carbohydrate; 1g sugar; no fiber; 660g sodium; 40mg calcium.
Recipe by Daniel Neman