By Scott Lang
3 cups diced cooked chicken (use rotisserie or poached) 1⁄2 cup mayo 1⁄4 cup chopped celery stalks 2 tablespoons fresh lemon juice 1 teaspoon Dijon style mustard 1⁄4 teaspoon salt dash of black pepper Optional extras like grapes, pecans, cranberries, apple
Put the diced chicken in a large mixing bowl. Add in mayo, celery, lemon juice, mustard, salt and pepper. Stir well so everything is evenly coated.
Add any extra ingredients you want like halved grapes, chopped pecans, dried cranberries, diced apple or shredded carrots.
Refrigerate the chicken salad for at least 30 minutes before enjoying. This allows the flavors to blend.
Use the salad to stuff tomatoes, as a sandwich filling, on crackers, over a salad base of greens, or eat as-is. Keeps up to 4-5 days refrigerated when stored in an air-tight container.