Easy Chicken Salad

Step 1 · Mix Dressing

In a large bowl, combine the mayonnaise, vinegar, mustard, ½ teaspoon salt, and ¼ teaspoon pepper; whisk until smooth.

• ½ cupMayonnaise
• 1 tbspWhite Wine Vinegar
• ½ tspDijon Mustard
• Salt
• Black Pepper

Step 2 · Combine Ingredients

Add the chicken, celery, grapes, pecans, onion, and parsley and mix well. Season with more salt and pepper to taste.

• 3 cupsChicken Breasts, diced, cooked
• ½ cupCelery, finely chopped
• ½ cupGrapes, quartered
• ½ cupPecans, toasted, chopped
• ¼ cupRed Onions, minced
• 2 tbspParsley, chopped
• Salt
• Black Pepper

Step 3 · Serve

Serve on toasted bread or lettuce cups, or with crackers. Chicken salad will keep for up to 5 days in the refrigerator.

• Bread, for serving
• 3 cupsChicken Breasts, diced, cooked