Chicken Salad Sandwiches — Robert St. John

Ingredients

• 1 lb chicken breasts
• 1 tsp poultry seasoning
• 1/2 onion, quartered
• 1 celery stalk, 2” pieces
• 1 bay leaf
• 1 quart water
• 2 hard-boiled eggs, chopped
• 1 teaspoons Creole seasoning
• 1/2 tsp Lawry’s season salt
• 1/3 cup mayonnaise
• 1 Tbsp creole mustard
• 1 can water chestnuts, roughly chopped
• 1/4 cup toasted pecans
• 1/4 cup minced celery
• 2 Tbsp minced red onion
• 1 tsp lemon juice
• 1/8 teaspoon ground black pepper
• 2 to 3 tablespoons chicken stock