Classic Chicken Salad

Start with an 8 oz chicken breast which has been cooked and cooled.

Prepare the dressing by taking a scoop of mayonnaise and adding a little bit of salt and fresh cracked pepper.

Squeeze 1/2 a lemon into the dressing. If lemon is not available, vinegar can be used as a substitute.

Add a little bit of honey to balance the flavor of the lemon.

Mix the dressing until it's nice and smooth.

Chop the cooked chicken breast and add it to the dressing.

Slice celery lengthwise into small pieces and add to the salad.

Slice red onion thinly, using a bear claw technique to protect fingers, and add to the salad.

Chop flat leaf parsley or any preferred herbs and toss it into the salad.

Mix everything together, ensuring there is just enough dressing to bring it all together without being mayonnaise-heavy.

Taste for salt and pepper, adjusting if necessary.

Transfer the chicken salad to an airtight container and refrigerate for a few hours to let the flavors meld.

Serve the chicken salad in a bowl, with options like whole wheat bread, crackers, or on top of greens.

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