In a pot, add 4 cups of water, quartered onion, peppercorn, 1 teaspoon salt, chicken and carrots. Boil chicken until tender. Remove carrots when soft but crisp. Don’t discard liquid, use it to make soup like tinolang manok or arroz caldo.
Shred chicken, chop carrots and shallot or onions into tiny cubes.
Combine and blend chicken, onion or shallot, carrots, sweet relish, salt and ground pepper.
Stir-in mayonnaise. Taste, add more mayo, salt and ground pepper, if needed.
Place in fridge for an hour to blend well.
Toast bread. Add tomato or lettuce if you like and slathered with chicken sandwich spread. Enjoy!