Stonewall Kitchen Chicken Salad
- 2 cups cooked chicken (approximately 1-1/2 pounds), shredded or chopped
- 1/4 cup Stonewall Kitchen Mustard (Blue Cheese Herb, Traditional Pub, Caramelized Onion)
- 1/2 cup mayonnaise, plus additional if needed
- 2 Tablespoons shallot, minced
- 1 Tablespoon white wine vinegar
- 2 Tablespoons celery, chopped
- 1/2 teaspoon salt
- Pepper to taste
Method of Preparation
- Combine all ingredients and mix well. Chill.
2. Serve on salad greens or as a sandwich.