Chicken and Egg Salad

Ingredients:

1 pound cooked or grilled chicken
breast, skinless and boneless
5 eggs
2 celery stalks
4 Tbsp mayonnaise
1/2 tsp salt (or to taste)
1 parsley sprig

Place eggs into pan and cover
them with water, about 1 inch
above eggs.

Bring water almost to a boil.
Reduce heat to medium and
cook eggs for 15 minutes so the
eggs are firm inside.

When eggs are done, take pan
off heat. Discard water and
pour cold water into pan with
eggs to cool egg down.
Change cold water one or two
more times to quicken cooling
process. Take eggs out of pan.
Tap egg gently on cutting
board several times to break
shell.

Peel shell off and discard.

Cut egg in half, lengthwise.

Cut each half into two slices,
lengthwise.

Slice egg into several strips,
lengthwise.

Chop egg into small chunks,
crosswise.

Meanwhile, cut chicken breast
into several slices, lengthwise.

Cut each slice in half, lengthwise.

Chop chicken crosswise into
small rough chunks.