Categories: Chicken, Main Dish, Poultry, Salad

Ingredients

• Whole Chicken
• 1 Medium onion, diced
• 2-4 stalks of celery, diced
• 1-11/2 c Mayonnaise
• 3-4 T white vinegar
• 3-4 T milk
• Salt

Directions

1. Cook chicken in oven following basic cooking instructions or poach it in water on top of the stove. Pick meat off the bones

2. Mix meat with onion, celery adjusting amount to taste.

3. Make the sauce by adding milk, vinegar and salt to mayonnaise. The sauce should be thinner than mayonnaise but thicker than salad dressing. It should have a very vinegary taste and you should be able to taste the salt but it shouldn’t be salty. You should need a total amount of between 13/4 and 2 cups total sauce.

4. Refrigerate and adjust after 1-2 hours by adding more sauce.

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