3 chicken breasts (about 12 oz. each)
1 lb. carrots, sliced thin
2 c. sliced celery
1 sm. onion, chopped
1/4 c. water
1 chicken bouillon cube
2 tsp. salt
1/2 c. mayonnaise
Potato chips

Pull skin from chicken breasts; cut meat from bones and dice meat. Combine with carrots, celery, onion, water, bouillon cube, and salt in a large frying pan. Heat to boiling; cover. Simmer 30 minutes or until chicken is tender. Drain off any broth and save to add to soup or stew. Fold mayonnaise into chicken mixture. Spoon onto a large serving platter; frame with potato chips and garnish with parsley if you wish.