Baked Chicken Salad

• 5 -6 boneless skinless chicken breasts
• garlic salt
• onion salt
• 1/3 cup celery, finely chopped
• 1/3 cup onion, finely chopped
• 1/4 cup sweet pickle relish
• salt and pepper
• salad dressing

1. Rinse the chicken breast under cold water and pat dry.
2. Arrange the chicken breast on a cookie sheet that has been sprayed with cooking spray, so they will not stick.
3. Sprinkle with garlic and onion salt to taste.
4. Bake in a 350F oven for about 20 minutes or until done.
5. You do not want them to dry out, so watch them carefully.
6. Remove from pan and cool completely.
7. Dice the chicken breast into small pieces, DO NOT GRIND.
8. Add the celery, onion, and pickle relish.
9. Mix in some salad dressing to moisten chicken mixture.
10. Add salt and pepper to taste.
11. You will have to add more salad dressing in about an hour.
12. The chicken will soak up the dressing.
13. Cover and refrigerate 2 hours or overnight.
14. Serve on a fresh baked croissant, served with lettuce and tomato, or serve on a fresh bed of lettuce, with apple slices or fresh grapes.

chicken breasts, garlic, onion salt, celery, onion, sweet pickle, salt, salad dressing

Taken from www.food.com/recipe/baked-chicken-salad-10086 (may not work)