This recipe is very versatile, can be served as an appetizer, salad course or filling for a sandwich. We pair it with Ingénue, Clairette Blanche, Grenache Blanc or Bourboulenc. To change it up, add celery, onion, chopped apples, dried cranberries and pecans. Download Recipe PDF
Ingredients
10 oz shredded, cooked chicken breast
3 Tablespoons mayonnaise
1 green onion, sliced
1/2 lemon, juiced
1/2 tsp salt
1/4 tsp pepper
1/4 tsp celery salt
1 Tablespoon fresh parsley, chopped
How To Make
1
Mix all ingredients together in a mixing bowl. Best when chilled for an hour or more before serving.
