Chunky Tarragon Chicken Salad

• 4 skinless, boneless chicken breasts
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 cups water
• 6 hard cooked eggs, chopped
• 1 teaspoon spicy mustard
• 1 Tablespoon chopped fresh Parsely
• 1 seeded tomato chopped
• 1 Tablespoon dried onion
• 1/2 teaspoon dried tarragon
• 8 chopped stuffed olives
• 2 Tablespoons Mayonnaise
• 1 teaspoon celery seed

1. Place chicken pan with 2 cups water. Add salt, pepper and garlic. Simmer until chicken is tender. Allow to cool in the broth. Remove from broth.
2. Cut chicken into chunks. Place in mixing bowl. Remove garlic from broth, mash and add to chicken. Lightly fold in eggs, mustard, parsely, tomato, dried onion, tarragon, olives, and mayonnaise.
3. Add about 2 Tablespoons broth to moisten, if needed. Sprinkle with 1 teaspoon celery seed.

skinless, salt, pepper, water, eggs, spicy mustard, fresh parsely, tomato, onion, tarragon, olives, mayonnaise, celery

Taken from www.epicurious.com/recipes/member/views/chunky-tarragon-chicken-salad-1206373 (may not work)