Chicken Salad

Raquel StecherAbout Me
Blogger at Thoughtful Eating and Vintage Brand New. Please add my to your circles.

This recipe was originally posted on my Thoughtful Eats column on the Woburn Patch.

Chicken Salad

2 cups of chopped cooked chicken
1 stalk of celery, finely chopped
¼ of halved grapes
¼ cup of mayonnaise
juice of half a lemon
salt and pepper
Use rotisserie chicken, leftover roast chicken or boil a couple of chicken breasts until cooked and let cool. Chop up the chicken to your desired size. I like big chunks! In a bowl, add the celery, grapes, chicken, mayo, lemon juice. Mix and season with salt and pepper. Keep refrigerated (or in a cooler) until ready to serve. Enjoy!

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