5 lb. chicken breasts
2 quarts water
parsley sprigs (for garnish)
1 large onion, quartered
1 tsp. seasoned salt
2 chicken bouillon cubes

In a large pot, bring water and seasonings to a boil; add chicken. Lower heat and simmer 40 minutes. Remove from heat; cool. Shred chicken and refrigerate.

DRESSING:

1/2 cup Italian salad dressing
1 cup Duke's mayonnaise
1 tbsp. white vinegar
dash of paprika
1 1/2 tsp. celery seed
2 tbsp. sugar
1/8 tsp. salt
1/2 cup dairy sour cream
1 tbsp. honey

Combine Italian dressing, mayonnaise, vinegar, paprika, celery seed, sugar and salt. Toss shredded chicken with one cup of dressing and let stand at least one hour to marinate.

Combine remaining dressing with sour cream and honey. Add to chicken and mix well.

Variation: May add canned water chestnuts, blanched almonds or chopped pecans, if desired.