Well guess what!! On my most recent visit to Boston Market, I chatted with the
manager and he said, and I quote, "you want that recipe? It's only mayonnaise
and celery!" He said to buy "heavy mayonnaise" from a restaurant supply. I
didn't have such a supplier close by, but I came up with my own recipe and it's
darn close! I plan to find the "heavy mayonnaise" from a supplier very soon,
but here's what I came up with, and it's great! I used Hellmans mayo. If you
check the labels on other brands, most have 2% or less whole egg in them, so
they don't get that good flavor.

BOSTON MARKET CHICKEN SALAD

9 or 10 skinless chicken breasts, with or without bone
celery salt
5 stalks of celery, sliced in 1/4 inch slices, "shortways"
cracked pepper
coarse salt
3 T. butter
1/4 c. mild cooking oil (not olive oil)

Heat the butter and olive oil in a skillet (I used an electric one set at 300).
Add the chicken breasts (or mix in a couple of thighs if you like both cuts),
sprinkle them liberally with celery salt and coarse salt (about 1 t. of each).
Cook them about 15 minutes, turning to avoid overbrowning, until they are just
done -- do not overcook or they will be too dry. Use your hands to tear large
pieces of the meat apart. Put cooked chicken and celery in a large bowl and
add the mayo -- I used about 2 cups. Add additional celery salt (about 1-1/2
t.) and about 1 t. cracked pepper. Taste for seasonings. Chill and EAT!!!