boneless/skinless chicken breast
Hellmann's "Just 2 Good" light mayonnaise
4 stalks celery, finely chopped
1 tbsp. dill pickle juice
squirt of yellow mustard
season all (Morton)
pepper
Cajun seasoning (Tony's)
celery salt/seed

Rinse and trim and excess fat off of chicken, cut breasts into tenderloin size pieces and cover with seasonings. Boil until thoroughly cooked.

In a large bowl, start with a good portion of mayonnaise, add about 4 stalks of finely chopped celery, and add about a tablespoon of pickle juice to make the mixture creamy. Add a squirt of mustard, and lightly coat the mixture with layers of seasoning (this is in my opinion the best way to measure for this recipe).

Cut chicken into small pieces and add to dressing mixture, toss/stir. Take a taste, season accordingly.

Chopped onion is good in this salad as well.

Submitted by: Jackie Whetzler