Chicken Salad

This chicken salad strikes the perfect balance of creamy and crunchy, with tender chicken, crisp celery, and a touch of tang. Serve it in a sandwich, on greens, or tucked into lettuce wraps. This will go really well with my pesto salmon recipe.

Ingredients:

• 2 cups cooked chicken, shredded or diced (rotisserie works great)
• ½ cup mayonnaise (or Greek yogurt for a lighter option)
• 1 celery stalk, finely chopped
• 2 tbsp red onion or scallions, finely chopped
• 1 tbsp Dijon mustard
• 1 tsp lemon juice or apple cider vinegar
• Salt and black pepper, to taste
• Optional: chopped fresh herbs (parsley, dill), grapes, or sliced almonds

Instructions:

1. Mix the Dressing:
   In a large bowl, combine mayonnaise, mustard, lemon juice, salt, and pepper. Stir until smooth.
2. Add the Good Stuff:
   Fold in the chicken, celery, and onion. Add herbs or extras like grapes or nuts if using. Mix until everything is evenly coated.
3. Chill & Serve:
   Refrigerate for at least 30 minutes to let the flavors meld. Serve on toast, in wraps, or over a bed of lettuce.