This is a great week day lunch which can be made with leftover rotisserie chicken or my herb baked chicken Herb Roasted Chicken
I really enjoy chicken salad on top of half an avocado where my husband enjoys his as a sandwich.
This makes about 4 serving sizes.
INGREDIENTS:
- Cooked Chicken – about 2 cups – chopped
- 3/4 Sugar Free Organic Mayonnaise (I like this brand)
- 1 TBSP Organic Dijon Mustard
- 2 Celery Ribs – diced
- 1 TBSP Fresh Dill – minced
- 2 Scallions – minced
- Salt and Pepper to taste
DIRECTIONS:
- In a medium size bowl, add all ingredients and mix well.
- Can be served immediately or the next day. This will keep up to 3 days.