3 lb Whole chicken breasts
Salt
1/4 c  Light vegetable oil
2 c  Chopped Vidalia onions
3/4 c  Walnuts, lightly toasted
1/4 c  Finely chopped scallions
3/4 c  Finely chopped cilantro
1 1/3 c  Homemade mayonnaise
Fresh ground black peppe

Place the chicken breasts in a saucepan with enough water to cover. Bring
to a boil, add 1/2 teaspoon salt, reduce the heat, and simmer until the
chicken is cooked through, about 15 minutes. Drain the chicken and allow to
cool.

Remove and discard the skin. Remove the chicken from the bones and tear the
meat into shreds. Place in a salad bowl and set aside.

Heat the oil in a medium-size skillet over medium-high heat. Saute the
onions, stirring, until deep golden brown, about 20 minutes. Drain the
onions and add them to the chicken. Cool to room temperature.

Add the walnuts, scallions, and cilantro to the chicken. Toss with the
mayonnaise and season with salt and pepper. Serve the salad at room
temperature.

mmsov-