Grandma’s Chicken Salad

In a large pot, cover the chicken breasts with water, bring to a boil and then reduce to a simmer for 20 minutes or until chicken is fully cooked.

In another pot cover eggs with cold water, simmer for 10-12 minutes until cooked then rinse in cold water before peeling and dicing.

Remove chicken to a plate and dry. Then let it cool in the refrigerator for about an hour before dicing. In the meantime, dice the celery. After everything is all nice and diced, throw it all in the same bowl and add the salt, pepper and parsley flakes. Mix the pickle juice and mayonnaise together (do not skip this step – grandma says) until smooth and pour over the chicken salad. Mix everything together until coated and serve or save for later!