Chicken Salad "Salad" for Two

[sandl]

1 large skinless chicken breast, about 2/3 pound
1 large egg
1/2 cup diced celery
¼ cup sweet pickle cubes with juice*
1/4 cup real mayonnaise
1/8 teaspoon salt
dash finely ground black pepper
2 cups fields greens, washed and dried
1 cup fresh blueberries, or other berry of choice
1 large tomato, sliced
1/2 cup sliced cucumber
bottled vinaigrette, if desired

*Sometimes sweet pickle cubes are called pickle relish.

1. Place chicken and egg in a large pot. Add just enough cold tap water to cover. Cover pot and bring to a boil over high heat.
2. When water comes to a boil, uncover the pot and boil 3 minutes. Remove from heat and let stand, covered, 15 minutes or until chicken is no longer pink in the center. Immediately remove both from pot to cool, about 15 minutes. Discard broth or reserve for another use.
3. Fit a food processor with the steel blade and process the chicken by cutting it into 4 pieces, and process about 5 seconds, then pulse the motor about 3 to 4 more times just until the breast is shredded but not finely ground. Place the chicken in a 2 quart mixing bowl. Peel egg and place in the same processor bowl and pulse on and off 3 to 5 times or until egg resemble coarse crumbs. (Don’t go too far or you’ll have a paste.) Add egg to bowl with chicken.
4. Add celery, sweet pickle, mayonnaise, salt and pepper. Stir very well until all chicken is coated with mayonnaise. Serve at once over the bed of greens with tomatoes, cumcumber and berries or refrigerate until ready to serve, up to 8 hours. Top with dressing if desired.

source: www.kitchenscoop