Quick Chicken Salad

Source: How to Cook Without a Book, Pam Anderson

4 cups cooked / roasted chicken
2 medium celery ribs, cut into small dice (I left this out)
2 medium scallions, minced
2 tablespoons minced fresh parsely, basil or tarragon
3/4 cup mayonnaise
2 tablespoons lemon juice

Mix the mayonnaise and lemon juice in a small bowl.

Mix the chicken, celery, and scallions along with minced fresh parsley, dressing, salt and pepper to taste. Serve.

Can be covered and refrigerated overnight.

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