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Dill Chicken Salad

 24 or 32 ounces of chicken breasts-cooked and either diced or shredded
 2 Stalks Celery, Diced
 4 Scallions, thinly sliced
 1 ½ tsp Chopped fresh dill
 2 tbsp Chopped fresh parsley
 8 tbsp Light mayo
 2 tsp Dijon mustard
 Mortins light salt to taste
 Black pepper
1

In a medium sized bowl, mix together the chicken, celery, scallions and herbs.

2

In a small bowl, mix together the mayo, Dijon, salt and pepper.

3

Add the mayo mixture to the chicken mixture and mix until well combined.

4

Refrigerate until ready to serve. It’s best if made the day before.

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