Classic Chicken Salad

Ingredients

• 3 cups cooked chicken breast, diced (about 1 lb)
• ½ cup mayonnaise
• 2 stalks celery, finely diced
• 2 tablespoons fresh lemon juice
• 1 tablespoon Dijon mustard
• ¼ cup red onion, finely diced
• 2 tablespoons fresh parsley, chopped
• ½ teaspoon salt
• ¼ teaspoon black pepper
• Optional: ¼ cup sliced almonds or chopped pecans
• Optional: ¼ cup dried cranberries or grapes

Instructions

1. If you don't have leftover chicken, poach or bake chicken breasts until fully cooked (internal temperature of 165°F). Let cool completely, then dice into bite-sized pieces.
2. In a large mixing bowl, combine the mayonnaise, lemon juice, and Dijon mustard. Whisk together until smooth and well combined.
3. Add the diced chicken, celery, red onion, and parsley to the bowl. If using nuts or fruit, add them now.
4. Gently fold all ingredients together until the chicken is evenly coated with the dressing.
5. Season with salt and pepper. Taste and adjust seasoning as needed. You may want to add more lemon juice for brightness or more mayo for creaminess.
6. Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld together.
7. Serve on bread for sandwiches, with crackers, on a bed of lettuce, or stuffed into croissants. Enjoy within 3-4 days.