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Boil the chicken breasts until no longer pink. Cool completely and cube or shred. Peel and mince onion. Can use small to medium size. Clean and thinly slice celery. Combine mayonnaise, half and half, white pepper and Beau Monde. NOTE: *I add enough Beau Monde to see scant color in the mayonnaise, chill and let rest while the chicken is cooling. This will allow the flavors to blend. Combine all ingredients with the chicken and cover and refrigerate over night. Next Morning: Taste test for additional Beau Monde. Add more half & half or milk to thin and make creamier if desired. OPTIONAL: Finely shred iceberg lettuce and add to the chicken mixture. This stretches the amount of chicken salad and makes it lighter in texture.
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Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Encyclopedic Thai reference — history, ingredients, technique, 300+ recipes