Makes 10 servings "I keep this chicken salad in the refrigerator pretty much year round," Yearwood writes in the book. "It's easy to make, and it keeps in the fridge for a week. Of course, at my house, it only last a few days! I serve this on toasted bread, or with wheat crackers as an appetizer." 6 medium boneless, skinless chicken breasts 1/2 teaspoon salt 4 hard-cooked eggs, peeled and diced 1/2 cup sweet pickle relish 1 cup mayonnaise Salt and pepper, to taste Place the chicken in a large pot with water to cover. Add the salt, bring to a boil, then reduce the heat to a low simmer and cook the chicken until tender, about 45 minutes. Drain the chicken, cover and refrigerate until cool, or up to 24 hours. Shred the cooled chicken and place in a large bowl. Add the eggs, relish and mayonnaise, and stir together gently until well mixed. Season with salt and pepper. Source: "Georgia Cooking in an Oklahoma Kitchen" by Trisha Yearwood.