Classic Herb Chicken Salad

I love making chicken salad this time of year, in fact, I always pick up the 6 pack of canned chicken at Costco when I go during the summertime. It's just a staple in our house - chicken salad sandwiches rock! There are so many different ways to make chicken salad. In fact,  I was super excited to see in the latest issue of Rachael Ray's mag that there are 8 different spins on how to make chicken salad so I will probably try all of 'em!

We like the salad to be somewhere in between dry and super soggy... so I just play around with the dijon and mayo until I get it to the right consistency. Remember, you can always add but you can't take it out! :-P

I also get really excited about recipes where I can use a few types of herbs from our garden which is the case here - I like the combination of parsley, dill & chives. I've pretty much used up all of my parsley plant so I decided to plant some more seeds the other day to have a few plants since I seem to use that herb pretty often.

So here's how I made the first chicken salad of the season... Lunch this week is gonna be sooo good this week!

Classic Herb Chicken Salad      

Serves 4-6

Classic Herb Chicken Salad

ingredients

• 2 cans chicken (I get mine at Costco they are double the size too), drained
• 1/2 c - 3/4 cup mayo
• 1/4 c - 1/2 c dijon mustard
• 2 stalks celery, finely chopped
• few shakes of garlic powder
• 2 Tbsp fresh parsley, chopped
• 1 Tbsp fresh chives, chopped
• 1 Tbsp fresh dill, chopped

• Kosher Salt & Freshly Cracked Black Pepper, to taste

directions

Combine all the ingredients in a bowl and mix until well combined. Store in fridge covered. 

Enjoy!

This recipe was adapted from ME!