2 tsp. balsamic vinegar
4 ribs celery with leaves, roughly chopped
1 sm. onion, quartered
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
Water
3 boneless, whole skinless chicken breasts (about 8 oz. each)

CHICKEN SALAD:

1 tbsp. balsamic vinegar
1 stalk celery, chopped (about 1/2 c.)
1 sm. onion, finely chopped
1/2 c. mayonnaise
Salt & freshly ground black pepper to taste

To poach chicken, in a medium-size saucepan, place vinegar, celery, onion, salt, pepper and 6 cups water. Place over medium-high heat and bring to a boil. Reduce to a simmer, cover and cook 10 minutes. Add chicken breasts, return to a simmer. Partially cover and simmer gently for 30 minutes. Drain and cool, discard vegetables. Cut chicken into small pieces, you should have about 3 cups.

To make salad, in a medium-sized bowl combine cooled chicken, celery and onion until well blended. In a small bowl mix together mayonnaise, vinegar and salt and pepper to taste. Stir in chicken mixture and blend well. Makes about 4 cups salad. About 8 servings, 1/2 cup each.