Ingredients
4 boneless skinless chicken breasts
1 small onion, diced
1 teaspoon salt
1/4 teaspoon pepper
1 clove garlic, minced
3 hard-boiled eggs, peeled and chopped
1/3 cup sweet pickle relish
1 cup mayonnaise
Method
Sources
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Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Adjustable stand — hold cookbook or tablet at eye level while cooking
Rotisserie attachment for Weber kettle — whole chicken, prime rib
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Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Adjustable stand — hold cookbook or tablet at eye level while cooking
Rotisserie attachment for Weber kettle — whole chicken, prime rib
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Put the chicken and onion in a large saucepan and add enough cold water to cover it. Add the salt and pepper. Cover and bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer just until the chicken shows no signs of pink, about 20 minutes. Remove from heat and let it cool in the liquid. Cut the meat into 3/4 inch pieces and let them cool completely. In a large bowl, mix the chicken, garlic, eggs, and relish together. Stir in the mayonnaise. Cover and refrigerate until it's chilled, about an hour. Eat and enjoy!