In a large pot, combine chicken, celery stalk, and 1/2 yellow onion. Cover with 1 quart cold water. Simmer
until the chicken is tender and cooked through, about 40 minutes.
Remove chicken from cooking liquid to cool on cutting board. Once cool shred
, discarding the skin, bones and fat.
Combine chicken meat with half of the White Salsa and set aside.
In a large skillet, heat 1 tablespoon corn oil over medium high heat. Add onions, red bell peppers
, and broccoli. Saute until onions
are soft, about 3 minutes. Add corn and cook for another 5 minutes. Season with salt and pepper. Transfer to a bowl and mix with half of the Roasted Red Salsa