Clean chicken, trim fat and quarter onions and celery. Always cut vegetables seperate from chicken to avoid any cross contamination.
In a large pot, place chicken breasts, 32 oz box of broth, quartered onions and celery, 15 twists black pepper and powdered garlic and bring to a boil. Boil approximately 20 minutes on high.
Drain water from chicken and throw onions and celery away.
When chicken cools, shread it with two forks and place in fridge.
Finely mince all vegetables that will go into the shreadded chicken and place in fridge.
Continue making chicken sauce by mixing mayo, milk, lemon juice and seasonings together and placing in fridge to chill. Once chilled, mix veggies and chicken together and place back in fridge.
Begin making your Cole Slaw.
Mix mayo, milk, vinager, sugar, pepper and salt in a large bowl with a whisk.
Mix in cabbage well and chill.
When ready to serve, pile chicken on bread, add avacados and lettuce and spread mayo lightly on Ciabatta bread. Toasted or un-toasted.
Serve with chilled Cole Slaw and a dill pickle spear to the side.
Authors Note: Cole Slaw is much better after sitting overnight in the fridge.
Garnish with parsley and top lettuce with cracked black pepper!
