Equally delicious served on lettuce leaves or in a sandwich on whole-grain bread, this salad is filled with the fresh flavor of dill. A lemony dressing gives it lots of character.
SERVES: 6 TO 8
INGREDIENTS:
- 1 Recipe Cooked Chicken
- 2 Cups Finely Chopped Celery
- 1 Cup Seedless Red Grapes, Halved
- 4 Scallions (White And Tender Green Parts), Finely Chopped
- 1 ½ Cups Mayonnaise
- 2 Tablespoons Fresh Lemon Juice
- Grated Zest Of 1 Lemon
- 3 Tablespoons Finely Chopped Fresh Dill
- Salt And Freshly Ground Black Pepper (Optional)
INSTRUCTIONS:
- In a mixing bowl, combine the chicken, celery, grapes, and scallions.
- In a small mixing bowl, whisk together the mayonnaise, lemon juice and zest, and dill.
- Pour the dressing over the chicken mixture and toss to coat.
- Taste for seasoning and add salt and pepper if necessary before serving.
- Refrigerate the salad, covered, for up to 2 days.
