Pre-heat oven to 350. Trim Chicken breasts and seal in aluminum foil. Bake for 40 minutes.
Drain chicken breasts and let cool 1/2 hour.
Meanwhile, clean and dice Celery.
Chop Chicken Breasts vigorously until shredded.
In large bowl, mix Mayonnaise and Rosemary to make dressing.
Stir in Celery and Chicken until creamy.
Chill at least 2 hours.
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