For YEARS I've been trying to replicate the chicken sandwich at 1-5-0 located in the middle level of UNC's Lenoir Dining Hall, and I think I finally have it.
6 boneless, skinless chicken breasts, boiled in
herbs to make a broth, drain but reserve
broth for another meal
2 c Duke's mayonnaise
1 c each finely chopped onions and celery
1 tsp each garlic powder, salt and pepper
Sprinkle of paprika on top
The first step (after chicken is cooked) is to remove any fat, skin, gristle, bone fragments. Place chicken in mixing bowl to stand mixer when all "debris" is removed. Shred with paddle as finely as possible. You can also use your shredder attachment, but it can be tedious and time consuming to do it that way.
Add mayonnaise, mixing in a little at a time, until you reach the right consistency. Two cups seems like a lot, but the chicken really soaks it up. And you can use any mayonnaise, but Duke's is hands down the best. And no, they're not paying me to say that, but it is the only mayonnaise I'll use.
Next add in onions, celery, garlic powder, salt and pepper. Once it's all done, sprinkle a fine garnish of paprika on top.
Now to complete it, you need to slice a quality bread thinly, and toast it lightly. Sourdough and pumpernickel are good choices. I had everything Italian bread (from Walmart deli) on hand, so that's what I used. I toasted mine in a tiny bit of bacon grease. Add leaf lettuce and a slice of homegrown tomato, and you've got one of the best chicken salad sandwiches you've ever bitten into.