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1
Clean chicken, trim fat and quarter onions and celery.
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2
Always cut vegetables seperate from chicken to avoid any cross contamination.
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3
In a large pot, place chicken breasts, 32 oz box of broth, quartered onions and celery, 15 twists black pepper and powdered garlic and bring to a boil.
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4
Boil approximately 20 minutes on high.
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5
Drain water from chicken and throw onions and celery away.
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6
When chicken cools, shread it with two forks and place in fridge.
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7
Finely mince all vegetables that will go into the shreadded chicken and place in fridge.
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8
Continue making chicken sauce by mixing mayo, milk, lemon juice and seasonings together and placing in fridge to chill.
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9
Once chilled, mix veggies and chicken together and place back in fridge.
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10
Begin making your Cole Slaw.
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11
Mix mayo, milk, vinager, sugar, pepper and salt in a large bowl with a whisk.
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12
Mix in cabbage well and chill.
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13
When ready to serve, pile chicken on bread, add avacados and lettuce and spread mayo lightly on Ciabatta bread.
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14
Toasted or un-toasted.
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15
Serve with chilled Cole Slaw and a dill pickle spear to the side.
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16
Authors Note: Cole Slaw is much better after sitting overnight in the fridge.
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17
Garnish with parsley and top lettuce with cracked black pepper!
