dressing: 1/3 cup mayonaisse 1 tablespoon fresh lemon juice 1 tablespoon milk 1 teaspoon dijon mustard 1/4 teaspoon pepper 2 tablespoons EACH snipped fresh chives and tarragon 1 tablespoon drained capers (optional) 12 ounces cooked chioken, cut in bite sized pieces 1/2 cup thinly sliced celery
1. Stir in mayo, lemon juice, milk, mustard and pepper in a medium sized bowl until blended. Stir in herbs and capers. (capers optional!!) 2. Add chicken and celery. Stir gently to mix and coat.
Tuna salad
Ingredients: 1 (6 1/8 oz) can of tuna in water 1 tbsp light mayo 1 1/2 tbsp dill pickle relsh 1 tsp mustard 1 hard boiled egg
