Emily's Chicken Salad

The best chicken salad I've ever had was when Emily made up her own recipe and served it with crackers.  It had an awesome flavor combination of aromatic sauteed onions and sweet corn and black beans.  It's probably one of the bests thing you could even do with your left over chicken.







Ingredients:

1 large onion, 1/2 finely chopped, the other half sliced
4 chicken breasts or about 8-10 chicken tenders
1 can Southwestern Style Corn (Green Giant)
Jar of mayo- use to taste
Salt
Pepper
Butter
Olive Oil


Directions:

1.  Melt about 2 tbs butter and 1 spash of olive oil in a pan to brown the onion sliced onion half and cool until semi-soft.
2.  Add another tablespoon or 2 of butter and cook chicken breast with the softened onions. Add salt and pepper to taste.
3.  Remove cooked chicken and cut into pieces or shred into medium pieces.
4. Remove cooked onion and cook the other half of the finely chopped onion in about 1 more tbs butter until it is completely transparent.
5. Add chicken back to cooked finely chopped onion and add canned Southwest corn to warm pan.  Add salt and pepper to taste.
6.  Add mayo to taste, as much as you would add to tuna.

Serve warm or cold with crackers or in a sandwich.