Place chicken breasts in a pot and fill with water, just enough to cover the chicken. Season with 1 teaspoon salt, 1 teaspoon whole black peppercorns and an onion, cut in half. Bring to a boil then simmer on low until chicken is cooked through (30 minutes if itโs bone-in). Remove skin and bones then shred using 2 forks. Set aside to completely cool.
In a large bowl, add the cooled chicken, mayonnaise, mashed egg, celery, honey and season with ground black pepper (and salt if needed). Mix thoroughly and serve over toast.
Notes
*I used bone-in skin-on chicken breasts weighing almost 2 pounds. You can also use leftover roasted chicken**Adjust the amount of mayonnaise according to the creaminess that you prefer***You can add some raisins, halved grapes, well-drained chopped pineapples or chopped onions if you prefer. Just adjust the amount of mayonnaise used