Bring two boned, skinned chicken breasts to a boil and cook about five minutes or until cooked through. Hard-boil a half-dozen eggs. Shell them and cool them in cold water.
Cut the chicken into bite-sized pieces and add to the salad when cool. Peel, rinse and slice the hard-boiled eggs into the salad mixture. Stir the salad ingredients well. Sprinkle with black pepper to taste. Mix in enough mayonaise, thinned with milk, to stick the ingredients together. Make sure everyone gets some; it goes fast.
The Salad Chef presents ... Which Came First Salad at The Fatted Café