Chicken Salad

4 Chicken Breasts
4 Eggs (or one egg per chicken breast)
Chopped Sweet Pickles (to taste), reserve juice
Blue Plate Mayo (to taste)

Boil chicken & eggs with salt & pepper until cooked through and tender.  Chop/shred chicken.  Chop eggs into chicken.  Add chopped pickles (approximately 1 cup), pickle juice, and mayo until well-moistened.  Serve on bread for sandwich or on crackers.