Recipe received from a friend who apparently called on everyone she knew to get it:
The Chef would NEVER give us the recipe - so I got my daughter-in-law to ask his mother-in-law - who works for my brother-in-law!
The following is from Chef Lennartz and adapted by Nancy Vaughn for home use....
Place coarsely chopped celery, onion, garlic and carrots in a five quart stockpot with 2 1/2 pounds of chicken breast (eight halves); cover and simmer slowly until breasts are tender. Strain and cool stock, discarding vegetables.
When breasts can be handled, remove any remaining bits of fat or gristle and chop or tear into small pieces.
If you complete the following step, you will find that your salad will require much less dressing. Place the chicken pieces in a glass bowl and again barely cover with the cooled stock. Refrigerate immediately for several hours or overnight.
(If you refrain from using salt until the dressing preparation, you will find your chicken pieces will be more tender.) Drain stock from cooled chicken before cutting up for salad.
Prepared chicken breast pieces
1/2 cup chopped sweet onion (Vidalia if available)
1 cup finely chopped celery (3 stalks)
1 cup finely chopped carrot (2 large)
2 cups halved green or red seedless grapes
1 cup toasted chopped pecans
1/3 to 1/2 cup Fat Free Honey Dijon dressing (Hidden Valley is nice)
1/3 to 1/2 cup Light Helman's Mayonnaise
1 teaspoon salt or more to taste