Chicken Salad


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.


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