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1 roasting chicken
2 celery stalks
1 green Italian pepper
1 medium onion
desirable amount of mayo
1/2 tsp. black pepper

Rinse chicken well. Boil chicken for an hour, breasts
fall off. Use large pieces; chop into small chunks. Save
other chicken and broth for soup. Dice vegetables, add to
chicken and toss. Add mayo, mix.
Note: Take skin off chicken when rinsing and discard.
Saves calories.

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