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

You may use commercial mayo 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.