I always have some chicken left over from my roast, and being a fan of chicken salad, I searched far and wide for a recipe that I liked.  I don’t like an overload of flavors, and I like only a small amount of mayonnaise on the salad. I made a few modifications to this recipe to create a simple and fresh chicken salad that can be eaten any time.

Ingredients

3 c. Diced Chicken

1 stalk Celery, minced

1/2 c. Sweet Onion, minced

1/2 tsp. dried Dill

1/4 tsp. dried Tarragon

2 Tb. chopped fresh Parsley

3/4 c. Mayonnaise

2 tsp. fresh Lemon juice

1 tsp. Dijon Mustard

1 1/2 tsp. Salt

Pepper

Method

Mix the Chicken, Celery, Onion, dried herbs, Parsley, Salt, and Pepper in a large bowl.

In a separate bowl, mix the Mayonnaise, Lemon juice, and Dijon Mustard.  Add to Chicken 1/4 c. at a time, until it is just coated (may have some leftover…or you can use it all and add more!).

Refrigerate until ready to serve.