Chicken Salad

• 6 boneless skinless chicken breasts
• 2 stalks chopped celery
• 2 chopped green onions
• 14 cup chopped bread and butter pickles
• 12 medium zucchini, chopped
• 1 teaspoon celery powder
• 14 cup fresh parsley
• 12 head lettuce
• 1 cup Hellmann's light mayonnaise
• salt
• pepper
• poultry seasoning

1. Sprinkle salt, pepper and poultry seasoning on both sides of chicken and place in roasting pan.
2. Cook for 1/2 hour at 350F or until done.
3. Chop celery, green onion, bread & butter pickles, and zucchini and place in bowl.
4. Mix mayo, celery powder and parsley to other ingredients.
5. When chicken has cooled, either string or chop into small pieces and place in bowl with other ingredients, chill if desired.
6. Just before serving cut up lettuce into small pieces and add to salad.

chicken breasts, celery, green onions, bread, zucchini, celery powder, parsley, head lettuce, mayonnaise, salt, pepper, poultry seasoning

Taken from www.food.com/recipe/chicken-salad-10102 (may not work)