Lemon Herb Chicken Salad.

Summer is the season for salads, potato, macaroni, cole slaw, the list goes on and on. I started my summer salad season with chicken. This is a zingy salad with a base of moist, tender oven roasted chicken.


12 oz lemon herb roast chicken

4 slices bacon, cooked

1/4 C celery, finely chopped (2 small stalks)

2 T chives, chopped

1/4 C high quality mayonnaise

1 t yellow mustard

1 t cider vinegar

1/8 t celery salt

1/4 t kosher salt

1/4 t pepper

2 t sugar

Remove skin from and chop 12 oz of oven roasted chicken, place in a medium mixing bowl. Chop four slices of cooked bacon and add to chicken. Add celery and chives and toss to mix. In a small bowl combine mayonnaise, mustard, vinegar, celery salt, kosher salt, pepper and sugar with a fork. Add dressing to chicken and mix to combine well. Refrigerate for at least an hour before serving, overnight if possible.


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Filed under Chicken, Gluten Free, Grain Free, Salad

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