Chicken Honey Tarragon Mustard Salad
- 2 cups cooked, shredded or chopped chicken (approximately 1-1/2 pounds
- 1/4 cup Stonewall Kitchen Mustard (Basil Pesto Mustard, Blue Cheese Herb, Champagne Shallot, Roasted Garlic, Traditional Pub, Caramelized Onion)
- 2 Tbsp. shallot, minced
- 1 Tbsp. white wine vinegar
- 2 Tbsp. celery, chopped
- 1/2 tsp. salt
- Pepper to taste
- Combine all ingredients and mix well. Chill.
- Serve on salad greens or as a sandwich.