Chicken Salad


4 cups diced cooked chicken – leftover roasted chicken is great
1 stalk celery, sliced lengthwise and cut into 1/4-inch pieces
1/4 cup sweet onion diced
1 1/2 teaspoons finely chopped fresh tarragon
2 tablespoons finely chopped parsley
1 cup mayonnaise
2 teaspoons strained freshly squeezed lemon juice
1 teaspoon Dijon mustard
2 teaspoons kosher salt
Freshly ground black pepper


In a mixing bowl, toss together the chicken, celery, scallions and herbs. Set aside.

In a small bowl, whisk together the mayonnaise, lemon juice, mustard, salt and pepper to taste. Add to the chicken and mix gently until combined. Refrigerate until ready to serve.