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Wednesday, May 6, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Mary Burkhammer
  • 2 cups diced, cooked chicken
  • 1 stalk celery, diced
  • 2 scallions, trimmed and thinly sliced or
  • 1â�„4 cup sweet onion, chopped
  • 1 tsp. fresh tarragon, finely chopped
  • 1 TBS parsley, finely chopped
  • 1â�„2 cup mayonnaise
  • 1 tsp. lemon juice, freshly squeezed
  • 1 tsp. Dijon mustard
  • Freshly ground black pepper
Mix chicken, celery, scallions, tarragon and parsley in a bowl. In a separate bowl, whisk mayonnaise, lemon juice, mustard, salt and pepper to taste. Add to the chicken mixture and gently combine. Add salt to taste if the chicken was not brined beforehand.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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