Chicken Salad for Sandwiches

• 2 lbs chicken breasts, frozen
• 3 hard-boiled eggs
• 12 cup mayonnaise
• 12 cup craisins
• 14 cup pecans, chopped
• 18 teaspoon onion powder
• 18 teaspoon dry mustard
• 12 teaspoon salt

1. Place chicken in pot with water to cover, bring to a boil, then simmer for 45 minutes.
2. Season boiling water with salt, chicken bouillon granules, and poultry seasoning to taste.
3. When chicken is tender and flakes easily, drain and chop, either by hand or with food processor.
4. Chop hard boiled eggs.
5. Add eggs, craisins, pecans, mayonnaise, and seasonings and mix thoroughly.
6. Tastes best if it cools thoroughly overnight.

chicken breasts, eggs, mayonnaise, craisins, pecans, onion powder, mustard, salt

Taken from www.food.com/recipe/chicken-salad-for-sandwiches-465088 (may not work)