Colleen's Chicken Salad

There are probably as many varieties of chicken salad out there as there are home cooks. The mix-ins and dressings are endless because chicken is so adaptable. This is my version of a more savory chicken salad, minus any nuts and fruits, because I like to eat it on a roll with a slice of bacon and tomato!

This is a perennial family favorite and sometimes I think it may be the only reason my brother comes to Christmas Eve brunch (just kidding, Bri!) When I make it for my family I omit the celery because no one really likes it, but I like the crunch it adds so give it a try!

Colleen's Chicken Salad
from Colleen's Kitchen
Makes about 4 servings

2 chicken breasts (about 1 pound), cooked and shredded
1 stalk celery, diced
1/3 to 1/2 of a large cucumber, peeled and diced
1/3 cup mayo, more or less to taste
1 tablespoon Dijon mustard
1 tablespoon lemon juice
kosher salt and coarse ground pepper to taste

Combine chicken, celery, and cucumber in large bowl.

In small bowl, combine mayo, mustard, and lemon juice. Pour over chicken mixture, season with salt and pepper; toss gently to coat.

Cover and chill for at least 1 hour, can be made up to 24 hours in advance.