Recipe(tried): Chicken Salad Sandwich

No measurements here but it's not too difficult. I saute chicken breasts in chicken stock (canned is fine), a tsp of butter and some McCormick's peppered season-all. Do NOT discard the pan juices when you finish cooking the chicken. Then, dice the chicken and add mayo (this is savory so don't use Miracle Whip), some thin slices of green onion tops and diced celery. To give it that really full-bodied flavor, I add a tablespoon or two of the pan juices and some fresh ground pepper. Mix well and refrigerate at least an hour to develop the flavors and that's it. Hubby can't get enough of this and I'm no stranger to a second helping, either. Enjoy!