A friend of mine used to have a terrific ladies get-together mid-morning, mid-winter.  The perfect way to get out, mingle and have a little fun and then still go about your day.  She always served a fabulous chicken salad on small tea-sized sandwiches…yum.  Needless to say, I beat her down until she gave up the recipe.  I have tweaked it here and there to make it my own, but it is still just as fabulous.  I think you’ll agree.

2 – 3 lbs. cooked chicken breast.   Chopped into large pieces

Celery – I like to keep the entire stalk whole, cut off the top 1/2 inch and throw away.  Chop starting from the top where the greens are and rough chop about 3/4 cups worth.

1/2 Cup finely chopped sweet onion

Fresh chives – about 2 – 3 tbsp.

Fresh rosemary – chopped about 2 tbsp.

1/3 Cup sliced almonds

1/4 Cup sweetened dried cranberries

Dressing:

3/4 cup mayonnaise

3 – 4 tbsp. Dijon mustard

2 tbsp. lemon juice

Mix the salad ingredients together.  In a separate bowl, whisk the dressing ingredients together until blended.  Pour over the chicken and toss well.  Finish with fresh ground sea salt and pepper.  Chill.