by Anne Carter
New Recipe
Course: Main Course Cuisine: British Prep Time:10minutes Cook Time:10minutes Total Time:20minutes Calories: 192kcal Author: Anne Carter
– Large mixing bowl – Cutting Board – Knife – Fork – Measuring Spoons – Can Opener – Mixing Spoon – Storage Container
– 1 pound cooked and shredded chicken – ½ cup celery finely diced – ¼ cup spring onions chopped green parts only, – ¼ cup fresh parsley finely chopped – ⅓ cup mayonnaise – 1 tablespoon Dijon mustard – 1 tbsp lemon juice – 1 teaspoon garlic powder or 1 garlic clove diced
1. Mix mayonnaise, garlic powder, lemon juice, Dijon mustard, salt, and pepper in a bowl to make the dressing. 2. Finely chop the celery by slicing the stalk lengthwise and then into small cubes. 3. Chop the spring onions and fresh parsley.
4. Stir the chopped celery, spring onions, and parsley into the dressing. 5. Shred the cooked chicken using two forks or cut it into small cubes. 6. Fold the shredded chicken into the salad and refrigerate until ready to serve.