Chicken Salad

When I was younger, I thought that the only way to make chicken salad was by purchasing those cans of chunk chicken in water, draining it and mixing it with some salad dressing. Turns out, I was wrong. During my five years as a cook at Stacker Cafe, I would often eat this chicken salad on sourdough bread and it was absolutely delicious. Just the right taste and nothing like the modern-day chicken salad you find with grapes and apples in it. And if you don't feel like cooking a whole chicken, you can easily substitute chicken breasts or the canned chunk chicken ... it's just as good.

4 cups cooked chicken
4 hard-boiled eggs
2 cups celery, finely chopped
1/2 onion, diced
2 Tbsp. lemon juice
1 cup mayonnaise
1 tsp. salt
1/2 tsp. pepper

Pull, chop or drain your chicken of choice. Dice the eggs and combine it with the chicken in a large bowl. Add the celery, onion, lemon juice and mayo. Stir until well-blended. Add the salt and pepper and stir. Enjoy on your favorite bread.