Chicken Salad

2 Cups Cooked Chicken Breast
1/3 Cup Finely Diced Celery
1 hard boiled egg, minced
1/4 teaspoon Salt
1/2 teaspoon Sugar
1/4 teaspoon Freshly Ground Pepper
1/3 Cup Sweet Pickle Relish
2/3 − 1 Cup Mayonnaise
Texas Toast or Thick Cut Sandwich Bread

Boil chicken until completely cooked.
Remove from water and cool meat.
You can save the chicken broth, seal and refrigerate no more than a week.
After chicken is cool, cut into tiny pieces.
Place in a mixing bowl with all other ingredients and mix well.
Butter one side of sandwich bread and grill.
Place salad in between grilled bread slices and serve.