Chicken Salad - cooking recipe

Ingredients

3 lbs boneless skinless chicken breasts
18 large eggs, boiled & peeled
1 large onion, peeled & quartered
8 stalks celery
1 cup dill pickle, minced
1 cup sweet pickle relish
1 1/2 cups mayonnaise
cajun seasoning, to taste

Preparation

In large stock pot cover chicken breasts with water and bring to a boil.
Lower heat and simmer for about 20 minutes or until cooked through.
Remove chicken from water and let cool.
Once chicken has cooled enough to handle remove any visible fat and coarsely chop into pieces.
Place chicken in food processor and pulse 4-5 times until chicken is finely shredded but do not turn into a paste.
Place chopped chicken in large mixing bowl.
Process boiled eggs the same way as the chicken in the food processor then add eggs to chicken.
Place quartered onion in food processor and process until liquefied then add to chicken mixture.
Place celery in food processor and process until liquefied then add to chicken mixture.
Add minced dill pickles, sweet pickle relish and mayonnaise to chicken mixture.
Add Tony Chacherie seasoning and mix thoroughly.