I love chicken salad! It, like so many dishes, can be prepared in countless ways, based on the likes of those who will be enjoying it.  My ideal meal for a get-together this 4th of July weekend, would be this chicken salad served on a toasted croissant accompanied by some sweet corn, roasted potatoes, and watermelon…yum! (July 1, 2015)

Ingredients:
4 c cooked, cooled, and cubed/shredded chicken      
½ c celery—finely diced            
¼ c onion—finely diced
½ c roasted, chopped pecans
2 TBSP fresh parsley—chopped
1 tsp fresh rosemary—chopped
1 c mayo
1 tsp Dijon mustard
2 tsp fresh lemon juice
~1 tsp salt
Pepper to taste

Directions:
Combine mayo, lemon juice, Dijon mustard, salt, pepper, and herbs in a mid-sized bowl.  Gently fold in the chicken, celery, onion, and pecans using a rubber spatula, mixing until combined.  Chill and serve.

Herb-Pecan Chicken Salad
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