3 chicken breasts, about 12 oz. each
1 lb. carrots, pared and sliced thin
2 c. sliced celery
1 sm. onion, chopped, 1/4 c.
1/4 c. water
1 env. instant chicken broth or 1 chicken bouillon cube
2 tsp. salt
1/2 c. mayonnaise or salad dressing
Potato chips

1. Pull skin form chicken breasts, then cut meat from bones, dice meat.

2. Combine with carrots, celery, onion, water, chicken broth or bouillon cube and salt in a large frying pan; heat to boiling; cover.

3. Simmer 30 minutes, or until chicken is tender. Drain off any broth and save to add to soup or stew. Fold mayonnaise or salad dressing into chicken mixture.

4. Spoon onto a large platter; frame with potato chips and garnish with parsley, if you wish.

GINGER-HONEY GLAZE:

Combine 1/2 cup soy sauce, 6 tablespoons honey, and 2 teaspoons ground ginger in a small saucepan. Heat, stirring constantly, just to boiling. Makes enough for two roasting chickens.