The perfect chicken salad is made from freshly poached tender chicken breasts, mayonnaise with whipped cream folded in, and nothing else!
You can gussy this up with grapes, or almonds, or celery, but I prefer to let the moist, creamy chicken shine through.

4 whole bone-in chicken breasts
Water to cover

Poach the chicken breasts slowly in the water, until tender and white, about 20 minutes.
Cool slightly, then let the chicken cool in its broth in the refrigerator.
Remove skin and bones, and cut the chicken into large chunks.
Combine with 1 cup best-quality mayonnaise [Hellman's].
Fold in 1/2 cup whipped cream just before serving.
Spread on fresh bread and you're in for a truly decadent eating experience!
You should get 8 sandwiches out of this chicken salad, but if you're like me, it may be only 4!

Linda Larsen is a freelance Home Economist with a degree in Food Science from the University of Minnesota and a degree from St. Olaf College. She has been on the Pillsbury Bake-Off staff since 1987, and was in charge of Internet Recipe Search in 2000. Linda has developed recipes for Pillsbury and Malt-O-Meal, presented food to taste panels, held cooking seminars, and owned her own catering business "The Perfect Occasion".