1 rotisserie chicken
Celery, chopped in thin diagonal slices
Sweet pickle relish
Granny Smith apple, peeled, cored and cut into 1/4-inch cubes
Green seedless grapes, cut in half
Mayonnaise (any brand will do but being Southern, I use Duke's)
Honey
Apple cider vinegar

Remove skin from chicken (I immediately eat it, yum!). Remove meat from bones (save drumsticks and wings for good soup) and cut into 1/4-inch cubes. Mix the white and dark meat well. Add the rest of the ingredients. I use a tablespoon of pickle relish and mayo. A teaspoon of honey and a couple of shakes of vinegar and a teaspoon of lemon juice. But adjust to your taste. Mix well. Salt to taste.

Best if chilled in the refrigerator (covered) for a couple of hours.

Submitted by: Sam Campbell