Shredded Chicken Salad

Ingredients:
2-3 cups cooked chicken breast, shredded into bite-sized pieces
(you can cook 2 chicken breasts following the instructions below)
1 cup diced celery
 1 cup large green olives with pimento, sliced into crosswise slices
1/2 cup thinly sliced green onions
 1/3 cup mayo
1/3 cup light mayo
2 tsp. green olive brine (liquid from the jar)
2 tsp. fresh lemon juice
 1 tsp. Dijon mustard
1 tsp. celery seed (optional, but good)
salt and fresh ground black pepper to taste (I didn't use much salt because the olives are salty)

Instructions:

If you're cooking chicken breasts to make this salad, trim all fat and tendons from two chicken breasts, put  them in a small pan with enough water to cover, bring to a low simmer and cook about 15 minutes, or until chicken feels firm to the touch.  Let chicken cool in the water, then drain. 

Use your fingers to shred enough cooked chicken breast to make 2-3 cups.  (I like to cut the chicken breasts into long strips and then shred the strips apart.)  Slice olives and green onions and chop celery.

Combine mayo, light mayo, green olive brine, lemon juice, Dijon mustard, celery seed, salt and pepper and use a whisk to mix together.

In a medium-sized bowl, combine chicken pieces, diced celery and sliced green onions.  Stir in enough dressing to moisten all the ingredients.  (You may not need all the dressing, especially if you only have 2 cups of chicken pieces.)  Then gently fold in green olives, mixing just enough to distribute them among the other ingredients.  Serve immediately or chill slightly.