Chicken Salad

4 cups cooked and cubed chicken breasts (I use shredded boiled chicken)

1 cup chopped celery

2 teaspoons grated onion or finely chopped green onion

1/2 cup seedless red or green grapes, cut in half

2/3 cup mayonnaise

1 teaspoon salt

1/8 teaspoon pepper

Croissants, rolls and/or bread (we like the croissants from Carrefour)

Combine chicken, celery, onion and grapes in a large bowl. In a separate bowl, mix together mayonnaise, salt and pepper. Fold dressing into chicken misture until well coated.

I make a double batch to serve 12.

Adapted from a recipe in "Essential Mormon Celebrations" by Julie Badger Jensen

Amy Bunker