Friday, October 10, 2014


This chicken salad was served at a Lenten Lunch at a church in Birmingham, Alabama. It was served on a lettuce leaf and was sprinkled with paprika but it would also work nicely for a chicken salad sandwich.

1/2 cup mayonnaise
1 tbsp fresh lemon juice
2 tsp Dijon mustard
1/2 tsp ground white pepper
1/2 tsp seasoned salt
3 cups chopped cooked chicken
1/2 cup chopped celery
Paprika for garnish, if desired.

In a mixing bowl, stir together the mayonnaise, lemon juice, mustard, salt and pepper until blended.
Place the chicken and celery in a large mixing bowl and add the mayonnaise mixture; toss to combine.

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