Chicken Salad
2 c. diced cooked chicken
1 c. seedless red grapes (halved)
1 c. diced celery
½ c. chopped toasted pecans
¼ c. sliced green onion
½ c. ranch dressing
1 t. Dijon mustard

Combine chicken, grapes, celery, pecans and onions in a medium bowl. Stir together dressing and mustard & toss with salad. Cover and refrigerate for 2 hours.

Lynae Crozier
Ridgeway