chicken salad

Ingredients

• 2 cups cooked chicken, diced
• 1/2 cup mayonnaise
• 1/4 cup celery, diced
• 1/4 cup red onion, finely diced
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh parsley

Instructions

1. In a large bowl, combine the diced chicken, mayonnaise, celery, and red onion.
2. Add the lemon juice, salt, and pepper. Mix well to combine.
3. Stir in the chopped fresh parsley.
4. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.

Notes

• For a creamier chicken salad, use a full-fat mayonnaise.
• To prevent browning, add a little extra lemon juice to the chicken after cooking.
• Serve on croissants, lettuce cups, or crackers.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.