Title: Shredded chicken salad with cilantro
 Categories: Russian, Salads, Ethnic
      Yield: 6 Servings
 
      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.