4 cups diced poached chicken, recipe follows
1 stalk celery, diced
½ cup sliced grapes
½ cup chopped pecans (if desired)
1 cup mayonnaise
2 teaspoons strained freshly squeezed lemon juice
1 teaspoon Dijon mustard
2 teaspoons salt
Freshly ground black pepper
Toss together the chicken, celery and pecans in a large bowl.
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.
Serve on French Bread, crackers or loaf bread. (bread pictured by Marble Fox Bakery)
Summertime Cucumber Salad
2 fresh cucumbers, sliced
1 cup cherry tomatoes
½ red onion sliced
1 cup Italian dressing
Salt and pepper to taste
Toss all ingredients together and chill until time to serve.
Recipes and photo by Molly Hix Cooper, Cooper & Co.