Chicken Salad for Sandwiches #10

• 2 lbs whole bone-in skinless chicken breasts
• 12 teaspoon pepper
• 1 teaspoon salt
• 2 teaspoons onion powder
• 1 cup mayonnaise (approx)
• 2 cups finely diced celery ribs
• salt and pepper

1. Generously coat breasts with salt, pepper and onion powder.
2. Place on a baking sheet.
3. Roast at 350F for 40 minutes or until fully cooked (this depends on the size of the breasts but just make sure when pierced by a knife the juices run clear).
4. Cool completely and remove meat from bone.
5. Chop into small pieces.
6. Add celery and dress with enough mayonaisse to moisten thoughly.
7. Serve on dark bread (or toasted sub rolls) with lot of leafy lettuce.
8. Add dill pickles/olives and a few chips as a side.

chicken breasts, pepper, salt, onion powder, mayonnaise, celery ribs, salt

Taken from www.food.com/recipe/chicken-salad-for-sandwiches-10-92954 (may not work)