Total time: 25 minutes | Serves 4 to 6
- 1/3 cup mayonnaise
- 2 tablespoons cider vinegar
- 1 tablespoon Dijon mustard
- 2 cooked boneless and skinless chicken breasts, diced (a generous 2 cups)
- 2 small celery stalks, cut into small dice
- 1/2 red onion, cut into very small dice
- 1/2 green apple, cored and cut into medium dice
- 1/3 cup currants (raisins may be substituted)
- Salt and pepper, if desired
Step 1In a large bowl, whisk together the mayonnaise, cider vinegar and Dijon mustard to form a dressing.
Step 2To the bowl, add the chicken, celery, onion, apple and currants. Toss everything together, taste and adjust the seasoning if desired. Chill before serving. This makes about 1 quart chicken salad.
Note: Adapted from Lunch.
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