3 cups boiled chicken breast meat
2 large potatoes, peeled and quartered
4 large tomatoes, sliced
1 medium onion, sliced
1 medium large carrot, chopped
2 slices iceberg lettuce
2 cups cut fresh red onion
1/4 cup chopped celery
1 tablespoon salt
1/4 teaspoon white sugar
Place chicken in a large resealable plastic bag; drain. In a large bowl, mix boiling water to make the roux. Toss chicken in the roux, then coat with water and toss to coat on both sides.
Place the potatoes in a medium bowl, and toss with chicken.
Stir in tomatoes, onion, carrot, and lettuce. Mix in red onion, celery, salt, sugar and salt. Serve while still hot.
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