Sunday, June 15, 2008

Chicken Salad

I taste and adjust accordingly.

2 cooked chicken breasts, diced or shredded
1 Tbl. fresh dill, snipped
1/2 c. green or red seedless grapes, quartered
3 scallions, chopped
1/4 tsp. salt (could use seasoned salt instead)
1/8 tsp. fresh ground black pepper
1-2 Tbl. Mayonnaise (the real stuff!)
2 Tbl. toasted pecans, finely chopped (opt.)
1/8 c. celery, finely diced (opt.)

Combine all ingredients. Chill until serving. Great with crackers or served on croissants.

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