Chicken Salad

I am borrowing this recipe from Food Network. I always check the reviews and I found lots of people complaining about the salt. So I changed that in this recipe. I also split the mayo with half regular/ half fat free to keep the flavor but not all the calories. I had extra celery stalks so I also added a bit more of that for more crunch! I also recommend using rotisserie chicken, from the store, your own recipe, or leftover from a previous meal.

4 cups cooked chicken, cubed
1 stalk celery, cut into 1/4-inch dice
4 scallions, trimmed and thinly sliced
        or 1/4 cup sweet onion cut into 1/4-inch dice
1 1/2 teaspoons finely chopped fresh tarragon or fresh dill
2 tablespoons finely chopped parsley
1 cup prepared or homemade mayonnaise
2 teaspoons strained freshly squeezed lemon juice
1 teaspoon Dijon mustard
1 teaspoon kosher salt
Freshly ground black pepper

In a mixing bowl, toss together the chicken, celery, scallions and herbs. Set aside.
In a small bowl, whisk together the mayonnaise, lemon juice, mustard, salt and pepper to taste.

Add to the chicken and mix gently until combined.
Refrigerate until ready to serve.
Serve on a Croissant. Other cooks suggest adding a couple strips of bacon and some lettuce and tomato. It's good either way!