Step 1

Soak the diced onion in water. Drain the onions before mixing the chicken salad in step 5 below.

Step 2

Heat a large saucepan or pot of water with the chicken base so that the chicken breasts will be submerged by at least 3 inches of water.

Step 3

Once boiling, add the chicken breasts and cover. Bring back to a boil and once boiling, remove the pot from the heat and set aside for at least 20 minutes.

Step 4

Chop the chicken breasts into chunks and spread out on a cutting board to cool. Sprinkle the pepper, salt, granulated garlic, and sugar on top of the chicken pieces so that it absorbs all of the flavor.

Step 5

Once the chicken is cool, add it to a large bowl along with the celery, drained onion, mustard, and mayonnaise. Taste test and season with more salt and pepper if required.

Step 6

It is highly recommended to cover and refrigerate the chicken salad overnight. The next day, any excess liquid should be drained, and a bit more mayo can be mixed in before serving. Enjoy!