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Chicken salad

Chicken salad
June 24, 2009

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Serves 6

1 cup mayonnaise
2 tablespoons freshly squeezed lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
1 small cooked chicken, meat removed from bones and cut into 1/4-inch dice (to make 3 cups)
4 to 5 stalks celery, cut in 1/4-inch dice (to make 1 1/2 cups)
1 small onion, finely chopped (to make 1/2 cup)
1/2 cup chopped fresh parsley

1. In a bowl, stir together the mayonnaise, lemon juice, salt, and pepper.

2. Add the chicken, celery, onion, and parsley; toss well. Cover and chill several hours for the flavors to mellow.

Adapted from Claire Sirois