Chicken Salad

Advocate-Tested Recipe

Chicken Salad

Serving size depends on application. Recipe is by Beth Colvin. If I have some extra fresh herbs around, I like to throw them in, too. Tarragon is a personal favorite.

6 boneless, skinless chicken breasts, boiled in salted water until cooked

3 tbls. honey

3 tbls. Dijon mustard

2 tbls. apple cider vinegar

2 tsps. lemon juice

1/2 tsp. celery seed

1 tsp. garlic powder

Salt and pepper, to taste

1. Chop chicken and set aside.

2. Whisk together honey, mustard, vinegar and lemon juice. Add celery seed, garlic powder and, salt and pepper; whisk to combine. Taste and adjust seasonings.

3. Add chicken and mix well to coat. Transfer to an airtight container and chill overnight to let flavors combine.