My fault completely. I brined six boneless skinless chicken breasts in a standard brine solution intended for 8 hours. Things got busy around the house and the 8 hour brine turned into 30 hours. When I took the chicken out of the brine, it was a bit on the firm side. Not like shoe leather but firmer than it should be. I washed it off and let it soak in cold water for two hours. I cut a piece off and gave it a quick sauté. It was good texture wise but, way too salty. Is there any way to save this chicken. I was thinking of boiling it with onions, carrots, and celery for 15 minutes in a large pot and then use the meat for chicken salad. Any ideas on this matter?