Chicken Salad

2 cups cooked, cubed chicken
1 cup chopped celery
1/4 cup chopped pickle
1 hard-cooked egg, chopped


1/2 cup mayonnaise
1 tablespoon lemon juice
1/2 teaspoon McCormick Season-All Seasoned Salt
1/2 teaspoon McCormick Ground Mustard
Dash McCormick Nutmeg
1/8 teaspoon McCormick Ground White Pepper
Lettuce, tomato cups, or avocado halves to serve
Paprika and capers to garnish, if desired

Place chicken, celery, pickle, and egg in medium-size bowl
and stir to combine.

Place dressing ingredients in small bowl and mix well.

Add dressing to chicken mixture and toss lightly to coat chicken.

Refrigerate several hours or serve immediately. Serve on crisp
lettuce or use to fill tomato cups or avocado halves.

Garnish with paprika and a few capers.

May also be used to make delicious sandwiches.

Makes 6 servings, 1/2 cup each

This recipe courtesy of Back of the Box Recipes. Home Page

This recipe created by McCormick.