PCC Chicken Salad

PCC Chicken Salad

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  • 1 pound boneless skinless chicken breast
  • 1/2 cup mayonnaise
  • 1 teaspoon lemon juice
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon poultry seasoning (available in the bulk spice section at PCC)
  • Salt and black pepper, to taste
  • 2 stalks celery, diced
  • 1/4 red onion, diced
  • 2 green onions, thinly sliced
  • 1 tablespoon chopped Italian parsley


Preheat oven to 350° F.

Bake chicken for 25 minutes until the internal temperature reaches 165° F. Place chicken in the refrigerator and let cool.

Mix together mayonnaise, lemon juice, mustard and seasonings.

Dice chicken and combine with dressing and remaining ingredients. Chill before serving.

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