CHICKEN SALAD
Ingredients
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 teaspoon Dijon
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon celery seed
1 tablespoon brown sugar
Instructions
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.
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