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 teaspoon Dijon

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon celery seed

1 tablespoon 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.

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