Porters' Kitchen Easy Chicken Salad

• 1 loaf sourdoughor rye bread (or any kind you perfer)
• 1-3/4 lb. chicken
• 1-1/2 cup finely shredded Colby Jack cheese
• 4 hard-boiled eggs
• 2 to 2-1/2 cups mayonnaise
• 1/2 cup dill pickle relish (sweet can be used instead)
• 1/2 cup dried chives (dried works best)
• 1 tbsp. dried dill weed
• 1 tbsp. dried parsley
• Salt and pepper, to taste

1. Get a large pot full of water, boil your chicken until it is no longer pink.
2. Take your chicken out of the water.
3. LET IT COOL!
4. After your chicken is cool remove all of the skin and visible fat, discard the insides ( liver heart etc.
5. Now after that remove all of the chicken off the bones, obviously it is easier if you cut it up first.
6. Next you will need to shred your chicken.
7. I use my food processer.
8. It is weird if it is cut into cubes or piecies so if you don't have a food processer (they are well worth the investment) you can always shred it with a fork.
9. Now the rest is easy going from here.
10. Dice up your hard boiled eggs (after you peel them) then add the rest of the ingredients, adjust the mayonnaise to the moistness you perfer.
11. Slather it on bread and eat it up!
12. !

sourdoughor rye bread, chicken, cheese, eggs, mayonnaise, dill pickle, chives, dill weed, parsley, salt

Taken from www.foodgeeks.com/recipes/495 (may not work)