Start with a bone in breast. It makes a difference.
Remove skin. Cut breast in half with a heavy knife.
Cut under the bones to lift away. A filet knife helps.
One of the breasts will have the breast bone. Work behind it to cut away.
Brown your boneless breasts on both sides.
Cut in half to expose the raw center. Return to pan.
Pull (shred) chicken into small pieces. Discard any gristle, bone or cartilage.
Blend mayo, mustard and fresh herbs.
Once blended, add nuts to chop. Don't over chop them.
Served in a crepe with a chive tie.
The boned chicken breasts you buy are not only more expensive, but drier. Once you learn how easy it is to bone the breasts you will never buy the inferior product. A bit of fresh herbs and chopped nuts can make an ordinary chicken salad into a gourmet filling for a crepe. If you make your own mayo it will make the salad richer, much richer, so watch your portions.
Click on the image to see the step by step gallery.