Jackie's Chicken Salad

I love crisp cold crunchy chicken salad. I like it on a lettuce leaf, in a pita pocket with lettuce & tomato, or topped on a plate of salad. It is a wonderful cold summertime meal, though I do make it once in a while other times of year.
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Ingredients:

Steps:

  1. Using a large saucepan, add chicken broth and thawed rinsed chicken.
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  3. Add the seasonings, celery and onion to the broth. Let this boil for about 30 minutes until chicken is tender and falling apart.
  4. Remove chicken onto a plate to cool.
  5. Pour the broth into a bowl to cool. Cover and freeze this chicken broth for another time. It is all seasoned and ready to use.
  6. I use my clean hands to break the chicken apart, and shred it. I prefer it shredded than in large pieces or chunks of chicken.
  7. Put chicken into a mixing bowl. Add celery, cucumber, fresh basil, dill, black pepper, seasoning salt, sugar, cider vinegar and mayonnaise.
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  9. Stir very well until mixed. Chill for at least an hour before serving.

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