1 whole roasted chicken
3 ribs of celery, diced
Remove all skin and bones from chicken. Separate all meat and put into a large bowl. Cut and/or tear chicken into small bite size pieces. Add diced celery and enough mayo to coat (I like my chicken salad with a lot of mayo, but adjust to your own taste). Mix thoroughly and chill for several hours. Serve on your choice of bread (I like rye or a hearty white like Pepperidge Farm) with a little extra mayo, lettuce, and salt to taste. Makes one quart, enough for approximately five generous sandwiches.