CHICKEN SALAD

4 cups chicken breast, cooked and shredded into bit size pieces (packed cups)

1 cup fresh celery, finely chopped including the leaves

2 cups Hellman’s light mayo

1 tsp. Dijon

1 tsp. salt

1 tsp. black pepper

1 tsp. celery seed

1 Tbs. brown sugar

Mix all ingredients together in a large bowl until well combined. Best if it sits for a few hours or overnight so flavors meld.

Serve on soft rolls or on top of a green salad.

Chicken

Salad

Gluten-free