Mothers Chicken Salad

2 large boneless chicken breasts
All natural mayonnaise
4 large stalks of celery

Tarragon
Sea salt
Pepper

Roast the chicken breast in a 425-degree oven until fully cooked. Let cool. (You can also boil the chicken breast for twenty minutes)

Each stalk of celery should be sliced into thin slices and chopped finely.

Dice the chicken breast into small dices and combine with the celery. Add 1 cup of mayo and mix well being careful not to break up the chicken pieces. Sprinkle with tarragon, salt and pepper to taste.

Sprinkle celery salt on top of the salad and put on either rolls or crackers.