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
Mix all ingredients in a bowl and mix thoroughly
Serve as a sandwich with lettuce and tomatoes or over a lettuce salad
