- 2 cups cooked, shredded or chopped chicken (approximately 1-1/2 pounds
- 1/4 cup Stonewall Kitchen Mustard (Blue Cheese Herb, Traditional Pub, Caramelized Onion)
- 2 tablespoons shallot, minced
- 1 tablespoon white wine vinegar
- 2 tablespoons celery, chopped
- 1/2 teaspoon salt
- Pepper to taste
- Combine all ingredients and mix well. Chill.
- Serve on salad greens or as a sandwich.