Chicken Salad Filling

Serves: 5



In a medium bowl, toss 1 1/2 cups finely chopped cooked chicken breasts, 1/4 cup finely chopped celery, 1 tablespoon minced parsley, 1 teaspoon onion salt, 1/4 teaspoon lemon juice, and a dash of white pepper until combined. Stir in 1/4 cup mayonnaise and 1 tablespoon milk until well blended. Cover and chill. Makes about 1 1/2 cups.

This Chicken Salad Filling recipe is from the Picnic Cookbook. Download this Cookbook today.

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