2 whole bone-in, skin-on chicken breasts (large at least 1-1/2 lbs each) 1 Tablespoon vegetable oil Table salt to taste 2 medium ribs of celery, diced 1 medium Peru onion, diced 1 cup mayonaise 1 1/2 to 2 Tablespoons of fresh lemon juice 2 Tablespoons of minced fresh parsley Table salt and ground black pepper, to taste Dash of garlic salt

Preparation

Adjust oven rack to middle position and heat oven to 400 degrees. Place breasts on a small foil lined jelly roll pan. Brush lightly with oil and sprinkle generously with salt. Roast until meat thermometer inserted into the thickest part of the breast registers 170 degrees (35-40 minutes). Cool to room temperature, remove the skin and bones and shred the meat into bite sized pieces (about 5 cups.) Mix all other ingredients including chicken in a large bowl, adding salt and pepper to taste. Can be covered and refrigerated over night. Serve on croissants for the ultimate sandwich.