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    Napa Valley Chicken Salad


    Source of Recipe


    Margaret Ruckriegel


    List of Ingredients


    • 2 C. diced cooked chicken
    • 1 C. seedless red grapes, halved
    • 1 C. diced celery
    • 1/2 C. chopped pecans (toasted)
    • 1/4 C. thinly sliced green onions
    • 1/2 C. Hidden Valley Ranch Dressing
    • 1 t. Dijon mustard


    Instructions


    1. Combine and refrigerate for 2 hours before serving. Can be served in avocado half.
 

 

 

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