Chicken Salad
- 1 pound chicken, cooked and chopped
- 3 stalks celery, chopped
- ¼- ½ sweet onion, chopped
- ½- ¾ cup mayonnaise
- Juice of half a lemon
- ½ teaspoon salt
- ½ teaspoon pepper
In a large bowl combine all ingredients. Refrigerate and store in an airtight container for about two hours before serving. Makes 8 servings.
Note: For a lighter version, substitute half of the mayonnaise with nonfat Greek yogurt.