4 cups diced poached chicken (I usually use the chicken left from making chicken broth but you could also use a rotisserie or just about any other left over chicken)
1 stalk celery, cut into ¼-inch dice
4 scallions, trimmed and thinly sliced or ¼ cup sweet onion cut into ¼-inch dice
1½ teaspoons finely chopped fresh tarragon or fresh dill
2 tablespoons finely chopped parsley
¼ cup sliced grapes
¼ cup toasted almonds
1 cup prepared or homemade mayonaise
2 teaspoons strained freshly squeezed lemon juice
1 teaspoon dijon mustard
2 teaspoons kosher salt
Freshly ground black pepper
Preparation Instructions
In a mixing bowl, toss together the chicken, celery, scallions, grapes, almonds and herbs. Set aside.
In a small bowl, whisk together the mayonnaise, lemon juice, mustard, salt and pepper to taste. Add to the chicken and mix gently until combined.
Refrigerate until ready to serve.
Can be served over a bed of greens or on a sandwich.
Recipe by Foods of Our Lives at https://www.foodsofourlives.com/2011/01/chicken-salad/