Sisters Cookbook

INGREDIENTS
Chicken Salad
Submitted by: Jan Rhodes
4lbs. Cooked Chicken Breast
1 cup Seedless Grapes
1 cup Craisins
3 stalks Celery
3 Scallions (white and green)
1 TBS. Fresh Parsley (well chopped) (if using dry parsley only use 1 teaspoons)
2 TBS. Fresh Dill (if using dry dill use only 2 teaspoon)
1 cup Mayo
1 Lemon (squeeze the juice of one lemon)
1 TBS. Dijon Mustard
1/2 tsp. Salt & Pepper
INSTRUCTIONS
In a large bowl mix cooked chicken, grapes, craisins, celery, scallions, dill, and parsley.
IN a small bowl mix may, lemon juice, mustard, salt & pepper.
Add mayo mixture to chicken mixture. Stir gently till well mixed. Cover and refrigerate for at least 1 hour.
Serve on bed of greens, croissant, or bread of your choice.
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