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Chicken salad

July 11, 2007
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Serves 4

4 cooked chicken breasts
2 cups seedless red grapes
1 bunch scallions, finely chopped
4 stalks celery, thinly sliced
1/4 cup Italian parsley leaves
4 tablespoons olive oil
2 tablespoons white wine vinegar
Salt and pepper, to taste
1. Remove the chicken bones and skin. Cut the meat into bite-size pieces.

2. In a bowl, layer the chicken, grapes, scallions, celery, and parsley. Sprinkle with olive oil, vinegar, salt, and pepper. Toss gently. Sheryl Julian

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