Chicken Salad

6 boneless, skinless chicken breast halves (or see below)
1 C mayo     store bought is OK  

1/4 C whipping cream or heavy cream, or some milK OR CHICKEN STOCK (see below)
2 teaspoon dried onion, as flakes, or minced, or powder
2 teaspoon dried taragon, or 1 tablespoon fresh taragon OR MORE of either
2 teaspoon dried chervil, or 1 tablespoon fresh chervil OR MORE of either
fresh, or dried chopped parsley as you prefer 
salt and pepper to taste

Cut the chicken into bite sized pieces, not too small. Part of the
appeal of this salad is the generous amount of chicken. If you want
cubes, about 3/4" is a good size, or make the cuts about as far apart
as the piece is thick. We often make this with chicken tenders, 
trimmed from cutlets used for some other dish, and cut into pieces.  
Judy thinks the uneven sizes and shapes make the salad more attractive.

Poach the chicken until done. The easiest way is in the microwave.
Be careful not to overcook OR UNDERcook the pieces. Allow the chick to 
soak up the cooking juice.  Save cooking juice to thin sauce, use in place of stock. 

Mix with the other ingredients, except the parsley if it is fresh,
and refrigerate. Stir occasionally and serve the next day.
Add fresh parsley before serving.

Serve on lettuce or toasted cruisant or with crackers. Melon and or fruit goes 
well with this salad.

Chickens vary greatly in size, so you will probably have to adjust
the amount of dressing to get a pleasing consistency. This is still
excellent with no cream, all milk, or no cream, no milk  and only chicken stock.
It may be necessary to use extra mayo.  Dressing should not run but be a smooth sauce.

MAKE AHEAD IS A PLUS FOR THIS DISH.  ENJOY!