Chicken Salad

• 34 teaspoon sea salt
• 34 teaspoon dried basil
• 12 teaspoon paprika
• 14 teaspoon lemon juice
• 18 teaspoon ground black pepper
• 14 teaspoon minced garlic clove
• 1 tablespoon dried parsley
• 1 14 cups olive oil mayonnaise
• 1 18 cups celery, small diced (or 1 celery rib)
• 12 cup carrot, shredded
• 14 cup onion, small diced
• 2 lbs boneless skinless chicken breasts (roughly 6-8 chicken breasts, depending on size)

1. Cut chicken into 3/4" cubes.
2. Cook chicken in non-stick ungreased skillet.
3. Set aside & cool.
4. In a large bowl, combine sea salt, basil, paprika, lemon juice, black pepper, garlic and parsley with mayonnaise.
5. Mix well.
6. After chicken has cooled, put chicken cubes in food processor and pulse into a slightly "ground" consistancy.
7. Stir celery, carrots, onion and chicken into seasoned mayonnaise mixture.
8. Stir until blended well.
9. Chill overnight or a few hours until completely chilled before serving.

salt, basil, paprika, lemon juice, ground black pepper, garlic, parsley, olive oil mayonnaise, celery, carrot, onion, chicken breasts

Taken from www.food.com/recipe/chicken-salad-411804 (may not work)