Fill a pot with water and throw in the white onion hunk, smashed garlic cloves, and chicken bouillon seasoning. Bring the pot to a boil. Once it comes to a boil, add in the chicken breasts and boil the chicken on high for 3 minutes, then lower it to a simmer and let that cook for another 10 - 15 or until it reaches an internal temperature of 165°F. Once the chicken is fully cooked, shred it up and add it into a large bowl.

In the large bowl with the shredded chicken, add in mayonnaise, sour cream, celery salt, salt, and cracked black pepper. Mix that together until combined. Then, add in the celery, carrots, red onion, and craisins. Fold that all together until everything is incorporated. After everything is combined, taste it to see if it needs any more salt or pepper. Cover the bowl with aluminum foil or plastic wrap and set it in the refrigerator to chill for at least an hour.

(This step is optional) To serve my chicken salad, I heated up a pan with some butter and fried a tortilla for a few minutes on each side until it was lightly browned. Then, I topped it with arugula, sliced tomato, my chicken salad, and drizzled some hot sauce over the top. It was so delicious! Enjoy!