4 (about 12 oz. each) chicken breasts
1 sm. onion, peeled & diced
Handful of celery tops
3 tsp. salt
6 peppercorns
1 1/2 c. water
2 c. chopped celery
1 1/4 c. mayonnaise or salad dressing
1 tsp. curry powder
1 tsp. sugar
2 tsp. grated onion
2 tsp. lemon juice

1. Simmer chicken breasts, covered, with sliced onion, celery tops, 2 teaspoons salt, peppercorns, and water for 30 minutes or until chicken is tender. (Remaining salt is for salad in step 4.)

2. Remove chicken from broth; cool until easy to handle. Pull skin from chicken and take meat from bones; dice meat and chill.

3. When ready to finish salad, combine chicken and celery in a large bowl.

4. Blend mayonnaise or salad dressing, curry powder, sugar, remaining 1 teaspoon salt, grated onion and lemon juice in a small bowl; spoon over chicken. Toss to mix well. Chill. Yield: Approximately 6 cups.