Chicken Salad - cooking recipe

Ingredients

3 large boneless skinless chicken breasts
water
2 cups chicken broth
1 cup white wine
2 bay leaves
3 celery ribs, chopped
1/2 cup onion, chopped
1 1/2 cups mayonnaise
dill weed
salt and pepper

Preparation

Add broth, wine, bay leaves, a couple dashes of salt & pepper and enough water to cover the chicken into a deep pot.
Bring to a boil, add chicken (add more water if needed to cover the meat).
Turn down heat to a slow boil.
Cook for 20 minutes or until no longer pink.
Remove chicken and let cool.
Shred meat by hand for chunky salad or place chicken into a food processor if you wish for a very shredded consistancy.
Combine mayo, onion, celery in bowl
Mix in chicken, add more mayo if you so desire.
Taste and add spices to your liking.
Chill and enjoy!