• Emily

Chicken Salad

A quick and healthy lunch is key to keep us going around here on the farm. This one has been our go-to lunch this season. We've added it to sandwiches or lettuce salads.


Serves 2



Ingredients

  • 2 cups cooked chicken, shredded or chopped

  • 1/2 cup mayonnaise

  • 3-5 stalks pink celery, diced

  • 1 green onion, diced

  • 1 teaspoon dijon mustard

  • 1/2 teaspoon salt

  • 1 teaspoon dill (I use dried, but I'll use fresh when I have it)

Instructions

  1. Mix all ingredients in a bowl and mix thoroughly

  2. Serve as a sandwich with lettuce and tomatoes or over a lettuce salad



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