Chef Kathi’s Basic Chicken Salad

Yield 6 cups or 3 -4 lunch servings

3	Cups	Chicken Broth, preferably organic
2	Large	Boneless, Skinless Chicken Breast
2	Large	Pieces fresh Ginger, squash or ginger peels
6	Stalks	Celery, small dice
4 – 6	Tablespoons	Minced Ginger
4 – 6		Green Onions, Chopped
1/2	Small Bunch	Mint, Chopped
1/2	Cup	Mayonnaise
As Needed		Kosher Salt
As Needed		Freshly Ground Black Pepper
1	large	Fresh Ripe Papaya

In a small pot, heat chicken broth to 165℉ – 185℉. Add chicken and poach chicken till a thermometer reads 150℉ when inserted into the thickest part of the breast. Remove and let cool.
Dice chicken into a large dice. Add celery, minced ginger, green onions, mint and mayonnaise and mix well.
Add salt and pepper to taste.
If you can serve this inside a nice Fresh Papaya, scoop it out and remove seeds, mound chicken salad in center.

Note: be careful not to boil chicken, it will be rubbery!