4 chicken breast, make sure you get the ones with bones in and skin on, 3 diced celery stalks, 1/4 cup diced white onion, 1/4 cup chopped pecans, 1/4 cup dill pickle relish, 1/8 cup diced granny smith apples, 1/8 cup craisins, 1 cup mayonnaises, 1/8 cup chicken stock, salt, and black pepper to taste.

Remove the skin from the breast.  Add the breast to a large pot along with 1 carrot, 1 celery stalk, 1/2 small onion cut in half, 1 garlic pod, 2 tablespoons chicken flavored bouillon and 5 cups of water.  Turn the flame to high when it comes to a rapid boil turn down the heat to a simmer put a top on the pot and cook for 45 minutes.  Remove from the heat, set aside allow to cool.  Strain liquid, you will use the broth when you make-up the salad.  Remove the bones, with a fork shred the chicken.  Dump the shredded chicken into a bowl.  Add the celery, onions, pecans, relish, apples, craisins, mayonnaise and stock, mix well.  Taste, add salt, and pepper as needed.

Julienne chicken skin.  Fry in hot oil until crisp, move from skillet, drain on a paper towel lightly sprinkle with seasoning salt. Place on top of the salad.

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