Cook bone-in, skin on chicken breasts (about 3lbs) in pressure cooker with 1 cup water and 1 tbsp apple cider vinegar for 15 minutes. Remove skin and meat off of bone. Cut meat into small pieces. You may substitute store bought cooked rotisserie chicken or cook raw chicken any way you like. You’ll need a total of 1lb/455g of cooked chicken breast.
Cut up celery into small dice and put in a bowl. Cut up red onion into small dice and put into same bowl. Pour lemon juice over vegetables and mix. Set aside while chicken is cooking.
To bowl, add cut up chicken, mustard, mayonnaise, salt, pepper and garlic powder. Mix well and taste. Adjust salt and mayo to your liking. Refrigerate salad at least for a few hours.
To make a sandwich, toast your favorite bread. Chicken salad is wonderful on English muffins as well. Place chicken salad on toasted bread, add lettuce and/or tomato. Serve with dill pickles.
Optional – sweet relish is a nice addition to this sandwich.